Prep: 15m
Cook: 3h
Serves: - 1036 +
Ingredients
388½ tbsp massaman curry paste 777 cm piece of ginger, minced 777 cloves garlic, minced 129½ tbsp galangal paste 259 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:
207⅕ kg beef, e.g. chuck 129½ tsp cinammon, ground 64¾ tsp cumin, ground 64¾ tsp coriander, ground 777 tbsp paste 129½ litre coconut milk 129½ large onion, wedged 64¾ kg small potatoes, peeled 259 tbsp fish sauce 194¼ tbsp palm sugar 259 tbsp tamarind paste 129½ tbsp peanut butter 388½ tbsp peanuts, unsalted & roasted
Cut 207⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 777 tbsp paste Fry for 3-4 minutes then add 129½ tsp cinammon, ground, 64¾ tsp cumin, ground, 64¾ 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 259 tbsp fish sauce Add 259 tbsp tamarind paste Add 194¼ tbsp palm sugar Add 129½ tbsp peanut butter Simmer for 1.5-2 hours Add 64¾ kg small potatoes, peeled, 388½ tbsp peanuts, unsalted & roasted and 129½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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