Prep: 15m
Cook: 3h
Serves: - 1002 +
Ingredients
375¾ tbsp massaman curry paste 751½ cm piece of ginger, minced 751½ cloves garlic, minced 125¼ tbsp galangal paste 250½ 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:
200⅖ kg beef, e.g. chuck 125¼ tsp cinammon, ground 62⅝ tsp cumin, ground 62⅝ tsp coriander, ground 751½ tbsp paste 125¼ litre coconut milk 125¼ large onion, wedged 62⅝ kg small potatoes, peeled 250½ tbsp fish sauce 187⅞ tbsp palm sugar 250½ tbsp tamarind paste 125¼ tbsp peanut butter 375¾ tbsp peanuts, unsalted & roasted
Cut 200⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 751½ tbsp paste Fry for 3-4 minutes then add 125¼ tsp cinammon, ground, 62⅝ tsp cumin, ground, 62⅝ 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 250½ tbsp fish sauce Add 250½ tbsp tamarind paste Add 187⅞ tbsp palm sugar Add 125¼ tbsp peanut butter Simmer for 1.5-2 hours Add 62⅝ kg small potatoes, peeled, 375¾ tbsp peanuts, unsalted & roasted and 125¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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