Prep: 15m
Cook: 3h
Serves: - 987 +
Ingredients
370⅛ tbsp massaman curry paste 740¼ cm piece of ginger, minced 740¼ cloves garlic, minced 123⅜ tbsp galangal paste 246¾ 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:
197⅖ kg beef, e.g. chuck 123⅜ tsp cinammon, ground 61 11/16 tsp cumin, ground 61 11/16 tsp coriander, ground 740¼ tbsp paste 123⅜ litre coconut milk 123⅜ large onion, wedged 61 11/16 kg small potatoes, peeled 246¾ tbsp fish sauce 185 1/16 tbsp palm sugar 246¾ tbsp tamarind paste 123⅜ tbsp peanut butter 370⅛ tbsp peanuts, unsalted & roasted
Cut 197⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 740¼ tbsp paste Fry for 3-4 minutes then add 123⅜ tsp cinammon, ground, 61 11/16 tsp cumin, ground, 61 11/16 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 246¾ tbsp fish sauce Add 246¾ tbsp tamarind paste Add 185 1/16 tbsp palm sugar Add 123⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 61 11/16 kg small potatoes, peeled, 370⅛ tbsp peanuts, unsalted & roasted and 123⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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