Prep: 15m
Cook: 3h
Serves: - 1078 +
Ingredients
404¼ tbsp massaman curry paste 808½ cm piece of ginger, minced 808½ cloves garlic, minced 134¾ tbsp galangal paste 269½ 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:
215⅗ kg beef, e.g. chuck 134¾ tsp cinammon, ground 67⅜ tsp cumin, ground 67⅜ tsp coriander, ground 808½ tbsp paste 134¾ litre coconut milk 134¾ large onion, wedged 67⅜ kg small potatoes, peeled 269½ tbsp fish sauce 202⅛ tbsp palm sugar 269½ tbsp tamarind paste 134¾ tbsp peanut butter 404¼ tbsp peanuts, unsalted & roasted
Cut 215⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 808½ tbsp paste Fry for 3-4 minutes then add 134¾ tsp cinammon, ground, 67⅜ tsp cumin, ground, 67⅜ 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 269½ tbsp fish sauce Add 269½ tbsp tamarind paste Add 202⅛ tbsp palm sugar Add 134¾ tbsp peanut butter Simmer for 1.5-2 hours Add 67⅜ kg small potatoes, peeled, 404¼ tbsp peanuts, unsalted & roasted and 134¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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