Prep: 15m
Cook: 3h
Serves: - 1074 +
Ingredients
402¾ tbsp massaman curry paste 805½ cm piece of ginger, minced 805½ cloves garlic, minced 134¼ tbsp galangal paste 268½ 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:
214⅘ kg beef, e.g. chuck 134¼ tsp cinammon, ground 67⅛ tsp cumin, ground 67⅛ tsp coriander, ground 805½ tbsp paste 134¼ litre coconut milk 134¼ large onion, wedged 67⅛ kg small potatoes, peeled 268½ tbsp fish sauce 201⅜ tbsp palm sugar 268½ tbsp tamarind paste 134¼ tbsp peanut butter 402¾ tbsp peanuts, unsalted & roasted
Cut 214⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 805½ tbsp paste Fry for 3-4 minutes then add 134¼ tsp cinammon, ground, 67⅛ tsp cumin, ground, 67⅛ 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 268½ tbsp fish sauce Add 268½ tbsp tamarind paste Add 201⅜ tbsp palm sugar Add 134¼ tbsp peanut butter Simmer for 1.5-2 hours Add 67⅛ kg small potatoes, peeled, 402¾ tbsp peanuts, unsalted & roasted and 134¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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