Prep: 15m
Cook: 3h
Serves: - 1052 +
Ingredients
394½ tbsp massaman curry paste 789 cm piece of ginger, minced 789 cloves garlic, minced 131½ tbsp galangal paste 263 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:
210⅖ kg beef, e.g. chuck 131½ tsp cinammon, ground 65¾ tsp cumin, ground 65¾ tsp coriander, ground 789 tbsp paste 131½ litre coconut milk 131½ large onion, wedged 65¾ kg small potatoes, peeled 263 tbsp fish sauce 197¼ tbsp palm sugar 263 tbsp tamarind paste 131½ tbsp peanut butter 394½ tbsp peanuts, unsalted & roasted
Cut 210⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 789 tbsp paste Fry for 3-4 minutes then add 131½ tsp cinammon, ground, 65¾ tsp cumin, ground, 65¾ 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 263 tbsp fish sauce Add 263 tbsp tamarind paste Add 197¼ tbsp palm sugar Add 131½ tbsp peanut butter Simmer for 1.5-2 hours Add 65¾ kg small potatoes, peeled, 394½ tbsp peanuts, unsalted & roasted and 131½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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