Prep: 15m
Cook: 3h
Serves: - 977 +
Ingredients
366⅜ tbsp massaman curry paste 732¾ cm piece of ginger, minced 732¾ cloves garlic, minced 122⅛ tbsp galangal paste 244¼ stalks lemongrass, minced
Method
Blend ingredients until smooth Add water as needed Use for massaman curry and freeze the rest
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
195⅖ kg beef, e.g. chuck 122⅛ tsp cinammon, ground 61 1/16 tsp cumin, ground 61 1/16 tsp coriander, ground 732¾ tbsp paste 122⅛ litre coconut milk 122⅛ large onion, wedged 61 1/16 kg small potatoes, peeled 244¼ tbsp fish sauce 183 3/16 tbsp palm sugar 244¼ tbsp tamarind paste 122⅛ tbsp peanut butter 366⅜ tbsp peanuts, unsalted & roasted
Cut 195⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 732¾ tbsp paste Fry for 3-4 minutes then add 122⅛ tsp cinammon, ground, 61 1/16 tsp cumin, ground, 61 1/16 tsp coriander, ground Add half the coconut milk, stir until split Add the beef Add remaining coconut milk and water to just cover the beef Add 244¼ tbsp fish sauce Add 244¼ tbsp tamarind paste Add 183 3/16 tbsp palm sugar Add 122⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 61 1/16 kg small potatoes, peeled, 366⅜ tbsp peanuts, unsalted & roasted and 122⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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