Prep: 15m
Cook: 3h
Serves: - 1076 +
Ingredients
403½ tbsp massaman curry paste 807 cm piece of ginger, minced 807 cloves garlic, minced 134½ tbsp galangal paste 269 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:
215⅕ kg beef, e.g. chuck 134½ tsp cinammon, ground 67¼ tsp cumin, ground 67¼ tsp coriander, ground 807 tbsp paste 134½ litre coconut milk 134½ large onion, wedged 67¼ kg small potatoes, peeled 269 tbsp fish sauce 201¾ tbsp palm sugar 269 tbsp tamarind paste 134½ tbsp peanut butter 403½ tbsp peanuts, unsalted & roasted
Cut 215⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 807 tbsp paste Fry for 3-4 minutes then add 134½ tsp cinammon, ground, 67¼ tsp cumin, ground, 67¼ 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 269 tbsp fish sauce Add 269 tbsp tamarind paste Add 201¾ tbsp palm sugar Add 134½ tbsp peanut butter Simmer for 1.5-2 hours Add 67¼ kg small potatoes, peeled, 403½ tbsp peanuts, unsalted & roasted and 134½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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