Prep: 15m
Cook: 3h
Serves: - 1086 +
Ingredients
407¼ tbsp massaman curry paste 814½ cm piece of ginger, minced 814½ cloves garlic, minced 135¾ tbsp galangal paste 271½ 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:
217⅕ kg beef, e.g. chuck 135¾ tsp cinammon, ground 67⅞ tsp cumin, ground 67⅞ tsp coriander, ground 814½ tbsp paste 135¾ litre coconut milk 135¾ large onion, wedged 67⅞ kg small potatoes, peeled 271½ tbsp fish sauce 203⅝ tbsp palm sugar 271½ tbsp tamarind paste 135¾ tbsp peanut butter 407¼ tbsp peanuts, unsalted & roasted
Cut 217⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 814½ tbsp paste Fry for 3-4 minutes then add 135¾ tsp cinammon, ground, 67⅞ tsp cumin, ground, 67⅞ 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 271½ tbsp fish sauce Add 271½ tbsp tamarind paste Add 203⅝ tbsp palm sugar Add 135¾ tbsp peanut butter Simmer for 1.5-2 hours Add 67⅞ kg small potatoes, peeled, 407¼ tbsp peanuts, unsalted & roasted and 135¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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