Prep: 15m
Cook: 3h
Serves: - 1028 +
Ingredients
385½ tbsp massaman curry paste 771 cm piece of ginger, minced 771 cloves garlic, minced 128½ tbsp galangal paste 257 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:
205⅗ kg beef, e.g. chuck 128½ tsp cinammon, ground 64¼ tsp cumin, ground 64¼ tsp coriander, ground 771 tbsp paste 128½ litre coconut milk 128½ large onion, wedged 64¼ kg small potatoes, peeled 257 tbsp fish sauce 192¾ tbsp palm sugar 257 tbsp tamarind paste 128½ tbsp peanut butter 385½ tbsp peanuts, unsalted & roasted
Cut 205⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 771 tbsp paste Fry for 3-4 minutes then add 128½ tsp cinammon, ground, 64¼ tsp cumin, ground, 64¼ 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 257 tbsp fish sauce Add 257 tbsp tamarind paste Add 192¾ tbsp palm sugar Add 128½ tbsp peanut butter Simmer for 1.5-2 hours Add 64¼ kg small potatoes, peeled, 385½ tbsp peanuts, unsalted & roasted and 128½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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