Prep: 15m
Cook: 3h
Serves: - 1062 +
Ingredients
398¼ tbsp massaman curry paste 796½ cm piece of ginger, minced 796½ cloves garlic, minced 132¾ tbsp galangal paste 265½ 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:
212⅖ kg beef, e.g. chuck 132¾ tsp cinammon, ground 66⅜ tsp cumin, ground 66⅜ tsp coriander, ground 796½ tbsp paste 132¾ litre coconut milk 132¾ large onion, wedged 66⅜ kg small potatoes, peeled 265½ tbsp fish sauce 199⅛ tbsp palm sugar 265½ tbsp tamarind paste 132¾ tbsp peanut butter 398¼ tbsp peanuts, unsalted & roasted
Cut 212⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 796½ tbsp paste Fry for 3-4 minutes then add 132¾ tsp cinammon, ground, 66⅜ tsp cumin, ground, 66⅜ 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 265½ tbsp fish sauce Add 265½ tbsp tamarind paste Add 199⅛ tbsp palm sugar Add 132¾ tbsp peanut butter Simmer for 1.5-2 hours Add 66⅜ kg small potatoes, peeled, 398¼ tbsp peanuts, unsalted & roasted and 132¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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