Prep: 15m
Cook: 3h
Serves: - 1012 +
Ingredients
379½ tbsp massaman curry paste 759 cm piece of ginger, minced 759 cloves garlic, minced 126½ tbsp galangal paste 253 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:
202⅖ kg beef, e.g. chuck 126½ tsp cinammon, ground 63¼ tsp cumin, ground 63¼ tsp coriander, ground 759 tbsp paste 126½ litre coconut milk 126½ large onion, wedged 63¼ kg small potatoes, peeled 253 tbsp fish sauce 189¾ tbsp palm sugar 253 tbsp tamarind paste 126½ tbsp peanut butter 379½ tbsp peanuts, unsalted & roasted
Cut 202⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 759 tbsp paste Fry for 3-4 minutes then add 126½ tsp cinammon, ground, 63¼ tsp cumin, ground, 63¼ 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 253 tbsp fish sauce Add 253 tbsp tamarind paste Add 189¾ tbsp palm sugar Add 126½ tbsp peanut butter Simmer for 1.5-2 hours Add 63¼ kg small potatoes, peeled, 379½ tbsp peanuts, unsalted & roasted and 126½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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