Prep: 15m
Cook: 3h
Serves: - 1046 +
Ingredients
392¼ tbsp massaman curry paste 784½ cm piece of ginger, minced 784½ cloves garlic, minced 130¾ tbsp galangal paste 261½ 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:
209⅕ kg beef, e.g. chuck 130¾ tsp cinammon, ground 65⅜ tsp cumin, ground 65⅜ tsp coriander, ground 784½ tbsp paste 130¾ litre coconut milk 130¾ large onion, wedged 65⅜ kg small potatoes, peeled 261½ tbsp fish sauce 196⅛ tbsp palm sugar 261½ tbsp tamarind paste 130¾ tbsp peanut butter 392¼ tbsp peanuts, unsalted & roasted
Cut 209⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 784½ tbsp paste Fry for 3-4 minutes then add 130¾ tsp cinammon, ground, 65⅜ tsp cumin, ground, 65⅜ 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 261½ tbsp fish sauce Add 261½ tbsp tamarind paste Add 196⅛ tbsp palm sugar Add 130¾ tbsp peanut butter Simmer for 1.5-2 hours Add 65⅜ kg small potatoes, peeled, 392¼ tbsp peanuts, unsalted & roasted and 130¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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