Prep: 15m
Cook: 3h
Serves: - 1082 +
Ingredients
405¾ tbsp massaman curry paste 811½ cm piece of ginger, minced 811½ cloves garlic, minced 135¼ tbsp galangal paste 270½ 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:
216⅖ kg beef, e.g. chuck 135¼ tsp cinammon, ground 67⅝ tsp cumin, ground 67⅝ tsp coriander, ground 811½ tbsp paste 135¼ litre coconut milk 135¼ large onion, wedged 67⅝ kg small potatoes, peeled 270½ tbsp fish sauce 202⅞ tbsp palm sugar 270½ tbsp tamarind paste 135¼ tbsp peanut butter 405¾ tbsp peanuts, unsalted & roasted
Cut 216⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 811½ tbsp paste Fry for 3-4 minutes then add 135¼ tsp cinammon, ground, 67⅝ tsp cumin, ground, 67⅝ 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 270½ tbsp fish sauce Add 270½ tbsp tamarind paste Add 202⅞ tbsp palm sugar Add 135¼ tbsp peanut butter Simmer for 1.5-2 hours Add 67⅝ kg small potatoes, peeled, 405¾ tbsp peanuts, unsalted & roasted and 135¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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