Prep: 15m
Cook: 3h
Serves: - 1066 +
Ingredients
399¾ tbsp massaman curry paste 799½ cm piece of ginger, minced 799½ cloves garlic, minced 133¼ tbsp galangal paste 266½ 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:
213⅕ kg beef, e.g. chuck 133¼ tsp cinammon, ground 66⅝ tsp cumin, ground 66⅝ tsp coriander, ground 799½ tbsp paste 133¼ litre coconut milk 133¼ large onion, wedged 66⅝ kg small potatoes, peeled 266½ tbsp fish sauce 199⅞ tbsp palm sugar 266½ tbsp tamarind paste 133¼ tbsp peanut butter 399¾ tbsp peanuts, unsalted & roasted
Cut 213⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 799½ tbsp paste Fry for 3-4 minutes then add 133¼ tsp cinammon, ground, 66⅝ tsp cumin, ground, 66⅝ 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 266½ tbsp fish sauce Add 266½ tbsp tamarind paste Add 199⅞ tbsp palm sugar Add 133¼ tbsp peanut butter Simmer for 1.5-2 hours Add 66⅝ kg small potatoes, peeled, 399¾ tbsp peanuts, unsalted & roasted and 133¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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