Prep: 15m
Cook: 3h
Serves: - 1068 +
Ingredients
400½ tbsp massaman curry paste 801 cm piece of ginger, minced 801 cloves garlic, minced 133½ tbsp galangal paste 267 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:
213⅗ kg beef, e.g. chuck 133½ tsp cinammon, ground 66¾ tsp cumin, ground 66¾ tsp coriander, ground 801 tbsp paste 133½ litre coconut milk 133½ large onion, wedged 66¾ kg small potatoes, peeled 267 tbsp fish sauce 200¼ tbsp palm sugar 267 tbsp tamarind paste 133½ tbsp peanut butter 400½ tbsp peanuts, unsalted & roasted
Cut 213⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 801 tbsp paste Fry for 3-4 minutes then add 133½ tsp cinammon, ground, 66¾ tsp cumin, ground, 66¾ 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 267 tbsp fish sauce Add 267 tbsp tamarind paste Add 200¼ tbsp palm sugar Add 133½ tbsp peanut butter Simmer for 1.5-2 hours Add 66¾ kg small potatoes, peeled, 400½ tbsp peanuts, unsalted & roasted and 133½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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