Prep: 15m
Cook: 3h
Serves: - 1034 +
Ingredients
387¾ tbsp massaman curry paste 775½ cm piece of ginger, minced 775½ cloves garlic, minced 129¼ tbsp galangal paste 258½ 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:
206⅘ kg beef, e.g. chuck 129¼ tsp cinammon, ground 64⅝ tsp cumin, ground 64⅝ tsp coriander, ground 775½ tbsp paste 129¼ litre coconut milk 129¼ large onion, wedged 64⅝ kg small potatoes, peeled 258½ tbsp fish sauce 193⅞ tbsp palm sugar 258½ tbsp tamarind paste 129¼ tbsp peanut butter 387¾ tbsp peanuts, unsalted & roasted
Cut 206⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 775½ tbsp paste Fry for 3-4 minutes then add 129¼ tsp cinammon, ground, 64⅝ tsp cumin, ground, 64⅝ 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 258½ tbsp fish sauce Add 258½ tbsp tamarind paste Add 193⅞ tbsp palm sugar Add 129¼ tbsp peanut butter Simmer for 1.5-2 hours Add 64⅝ kg small potatoes, peeled, 387¾ tbsp peanuts, unsalted & roasted and 129¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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