Prep: 15m
Cook: 3h
Serves: - 1054 +
Ingredients
395¼ tbsp massaman curry paste 790½ cm piece of ginger, minced 790½ cloves garlic, minced 131¾ tbsp galangal paste 263½ 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:
210⅘ kg beef, e.g. chuck 131¾ tsp cinammon, ground 65⅞ tsp cumin, ground 65⅞ tsp coriander, ground 790½ tbsp paste 131¾ litre coconut milk 131¾ large onion, wedged 65⅞ kg small potatoes, peeled 263½ tbsp fish sauce 197⅝ tbsp palm sugar 263½ tbsp tamarind paste 131¾ tbsp peanut butter 395¼ tbsp peanuts, unsalted & roasted
Cut 210⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 790½ tbsp paste Fry for 3-4 minutes then add 131¾ tsp cinammon, ground, 65⅞ tsp cumin, ground, 65⅞ 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 263½ tbsp fish sauce Add 263½ tbsp tamarind paste Add 197⅝ tbsp palm sugar Add 131¾ tbsp peanut butter Simmer for 1.5-2 hours Add 65⅞ kg small potatoes, peeled, 395¼ tbsp peanuts, unsalted & roasted and 131¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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