Prep: 15m
Cook: 3h
Serves: - 1094 +
Ingredients
410¼ tbsp massaman curry paste 820½ cm piece of ginger, minced 820½ cloves garlic, minced 136¾ tbsp galangal paste 273½ 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:
218⅘ kg beef, e.g. chuck 136¾ tsp cinammon, ground 68⅜ tsp cumin, ground 68⅜ tsp coriander, ground 820½ tbsp paste 136¾ litre coconut milk 136¾ large onion, wedged 68⅜ kg small potatoes, peeled 273½ tbsp fish sauce 205⅛ tbsp palm sugar 273½ tbsp tamarind paste 136¾ tbsp peanut butter 410¼ tbsp peanuts, unsalted & roasted
Cut 218⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 820½ tbsp paste Fry for 3-4 minutes then add 136¾ tsp cinammon, ground, 68⅜ tsp cumin, ground, 68⅜ 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 273½ tbsp fish sauce Add 273½ tbsp tamarind paste Add 205⅛ tbsp palm sugar Add 136¾ tbsp peanut butter Simmer for 1.5-2 hours Add 68⅜ kg small potatoes, peeled, 410¼ tbsp peanuts, unsalted & roasted and 136¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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