Prep: 15m
Cook: 3h
Serves: - 1006 +
Ingredients
377¼ tbsp massaman curry paste 754½ cm piece of ginger, minced 754½ cloves garlic, minced 125¾ tbsp galangal paste 251½ 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:
201⅕ kg beef, e.g. chuck 125¾ tsp cinammon, ground 62⅞ tsp cumin, ground 62⅞ tsp coriander, ground 754½ tbsp paste 125¾ litre coconut milk 125¾ large onion, wedged 62⅞ kg small potatoes, peeled 251½ tbsp fish sauce 188⅝ tbsp palm sugar 251½ tbsp tamarind paste 125¾ tbsp peanut butter 377¼ tbsp peanuts, unsalted & roasted
Cut 201⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 754½ tbsp paste Fry for 3-4 minutes then add 125¾ tsp cinammon, ground, 62⅞ tsp cumin, ground, 62⅞ 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 251½ tbsp fish sauce Add 251½ tbsp tamarind paste Add 188⅝ tbsp palm sugar Add 125¾ tbsp peanut butter Simmer for 1.5-2 hours Add 62⅞ kg small potatoes, peeled, 377¼ tbsp peanuts, unsalted & roasted and 125¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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