Prep: 15m
Cook: 3h
Serves: - 1038 +
Ingredients
389¼ tbsp massaman curry paste 778½ cm piece of ginger, minced 778½ cloves garlic, minced 129¾ tbsp galangal paste 259½ 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:
207⅗ kg beef, e.g. chuck 129¾ tsp cinammon, ground 64⅞ tsp cumin, ground 64⅞ tsp coriander, ground 778½ tbsp paste 129¾ litre coconut milk 129¾ large onion, wedged 64⅞ kg small potatoes, peeled 259½ tbsp fish sauce 194⅝ tbsp palm sugar 259½ tbsp tamarind paste 129¾ tbsp peanut butter 389¼ tbsp peanuts, unsalted & roasted
Cut 207⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 778½ tbsp paste Fry for 3-4 minutes then add 129¾ tsp cinammon, ground, 64⅞ tsp cumin, ground, 64⅞ 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 259½ tbsp fish sauce Add 259½ tbsp tamarind paste Add 194⅝ tbsp palm sugar Add 129¾ tbsp peanut butter Simmer for 1.5-2 hours Add 64⅞ kg small potatoes, peeled, 389¼ tbsp peanuts, unsalted & roasted and 129¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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