Prep: 15m
Cook: 3h
Serves: - 1084 +
Ingredients
406½ tbsp massaman curry paste 813 cm piece of ginger, minced 813 cloves garlic, minced 135½ tbsp galangal paste 271 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:
216⅘ kg beef, e.g. chuck 135½ tsp cinammon, ground 67¾ tsp cumin, ground 67¾ tsp coriander, ground 813 tbsp paste 135½ litre coconut milk 135½ large onion, wedged 67¾ kg small potatoes, peeled 271 tbsp fish sauce 203¼ tbsp palm sugar 271 tbsp tamarind paste 135½ tbsp peanut butter 406½ tbsp peanuts, unsalted & roasted
Cut 216⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 813 tbsp paste Fry for 3-4 minutes then add 135½ tsp cinammon, ground, 67¾ tsp cumin, ground, 67¾ 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 271 tbsp fish sauce Add 271 tbsp tamarind paste Add 203¼ tbsp palm sugar Add 135½ tbsp peanut butter Simmer for 1.5-2 hours Add 67¾ kg small potatoes, peeled, 406½ tbsp peanuts, unsalted & roasted and 135½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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