Prep: 15m
Cook: 3h
Serves: - 1004 +
Ingredients
376½ tbsp massaman curry paste 753 cm piece of ginger, minced 753 cloves garlic, minced 125½ tbsp galangal paste 251 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:
200⅘ kg beef, e.g. chuck 125½ tsp cinammon, ground 62¾ tsp cumin, ground 62¾ tsp coriander, ground 753 tbsp paste 125½ litre coconut milk 125½ large onion, wedged 62¾ kg small potatoes, peeled 251 tbsp fish sauce 188¼ tbsp palm sugar 251 tbsp tamarind paste 125½ tbsp peanut butter 376½ tbsp peanuts, unsalted & roasted
Cut 200⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 753 tbsp paste Fry for 3-4 minutes then add 125½ tsp cinammon, ground, 62¾ tsp cumin, ground, 62¾ 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 251 tbsp fish sauce Add 251 tbsp tamarind paste Add 188¼ tbsp palm sugar Add 125½ tbsp peanut butter Simmer for 1.5-2 hours Add 62¾ kg small potatoes, peeled, 376½ tbsp peanuts, unsalted & roasted and 125½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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