Prep: 15m
Cook: 3h
Serves: - 1018 +
Ingredients
381¾ tbsp massaman curry paste 763½ cm piece of ginger, minced 763½ cloves garlic, minced 127¼ tbsp galangal paste 254½ 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:
203⅗ kg beef, e.g. chuck 127¼ tsp cinammon, ground 63⅝ tsp cumin, ground 63⅝ tsp coriander, ground 763½ tbsp paste 127¼ litre coconut milk 127¼ large onion, wedged 63⅝ kg small potatoes, peeled 254½ tbsp fish sauce 190⅞ tbsp palm sugar 254½ tbsp tamarind paste 127¼ tbsp peanut butter 381¾ tbsp peanuts, unsalted & roasted
Cut 203⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 763½ tbsp paste Fry for 3-4 minutes then add 127¼ tsp cinammon, ground, 63⅝ tsp cumin, ground, 63⅝ 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 254½ tbsp fish sauce Add 254½ tbsp tamarind paste Add 190⅞ tbsp palm sugar Add 127¼ tbsp peanut butter Simmer for 1.5-2 hours Add 63⅝ kg small potatoes, peeled, 381¾ tbsp peanuts, unsalted & roasted and 127¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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