Prep: 15m
Cook: 3h
Serves: - 1022 +
Ingredients
383¼ tbsp massaman curry paste 766½ cm piece of ginger, minced 766½ cloves garlic, minced 127¾ tbsp galangal paste 255½ 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:
204⅖ kg beef, e.g. chuck 127¾ tsp cinammon, ground 63⅞ tsp cumin, ground 63⅞ tsp coriander, ground 766½ tbsp paste 127¾ litre coconut milk 127¾ large onion, wedged 63⅞ kg small potatoes, peeled 255½ tbsp fish sauce 191⅝ tbsp palm sugar 255½ tbsp tamarind paste 127¾ tbsp peanut butter 383¼ tbsp peanuts, unsalted & roasted
Cut 204⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 766½ tbsp paste Fry for 3-4 minutes then add 127¾ tsp cinammon, ground, 63⅞ tsp cumin, ground, 63⅞ 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 255½ tbsp fish sauce Add 255½ tbsp tamarind paste Add 191⅝ tbsp palm sugar Add 127¾ tbsp peanut butter Simmer for 1.5-2 hours Add 63⅞ kg small potatoes, peeled, 383¼ tbsp peanuts, unsalted & roasted and 127¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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