Prep: 15m
Cook: 3h
Serves: - 1042 +
Ingredients
390¾ tbsp massaman curry paste 781½ cm piece of ginger, minced 781½ cloves garlic, minced 130¼ tbsp galangal paste 260½ 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:
208⅖ kg beef, e.g. chuck 130¼ tsp cinammon, ground 65⅛ tsp cumin, ground 65⅛ tsp coriander, ground 781½ tbsp paste 130¼ litre coconut milk 130¼ large onion, wedged 65⅛ kg small potatoes, peeled 260½ tbsp fish sauce 195⅜ tbsp palm sugar 260½ tbsp tamarind paste 130¼ tbsp peanut butter 390¾ tbsp peanuts, unsalted & roasted
Cut 208⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 781½ tbsp paste Fry for 3-4 minutes then add 130¼ tsp cinammon, ground, 65⅛ tsp cumin, ground, 65⅛ 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 260½ tbsp fish sauce Add 260½ tbsp tamarind paste Add 195⅜ tbsp palm sugar Add 130¼ tbsp peanut butter Simmer for 1.5-2 hours Add 65⅛ kg small potatoes, peeled, 390¾ tbsp peanuts, unsalted & roasted and 130¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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