Prep: 15m
Cook: 3h
Serves: - 1058 +
Ingredients
396¾ tbsp massaman curry paste 793½ cm piece of ginger, minced 793½ cloves garlic, minced 132¼ tbsp galangal paste 264½ 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:
211⅗ kg beef, e.g. chuck 132¼ tsp cinammon, ground 66⅛ tsp cumin, ground 66⅛ tsp coriander, ground 793½ tbsp paste 132¼ litre coconut milk 132¼ large onion, wedged 66⅛ kg small potatoes, peeled 264½ tbsp fish sauce 198⅜ tbsp palm sugar 264½ tbsp tamarind paste 132¼ tbsp peanut butter 396¾ tbsp peanuts, unsalted & roasted
Cut 211⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 793½ tbsp paste Fry for 3-4 minutes then add 132¼ tsp cinammon, ground, 66⅛ tsp cumin, ground, 66⅛ 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 264½ tbsp fish sauce Add 264½ tbsp tamarind paste Add 198⅜ tbsp palm sugar Add 132¼ tbsp peanut butter Simmer for 1.5-2 hours Add 66⅛ kg small potatoes, peeled, 396¾ tbsp peanuts, unsalted & roasted and 132¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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