Prep: 15m
Cook: 3h
Serves: - 1098 +
Ingredients
411¾ tbsp massaman curry paste 823½ cm piece of ginger, minced 823½ cloves garlic, minced 137¼ tbsp galangal paste 274½ 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:
219⅗ kg beef, e.g. chuck 137¼ tsp cinammon, ground 68⅝ tsp cumin, ground 68⅝ tsp coriander, ground 823½ tbsp paste 137¼ litre coconut milk 137¼ large onion, wedged 68⅝ kg small potatoes, peeled 274½ tbsp fish sauce 205⅞ tbsp palm sugar 274½ tbsp tamarind paste 137¼ tbsp peanut butter 411¾ tbsp peanuts, unsalted & roasted
Cut 219⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 823½ tbsp paste Fry for 3-4 minutes then add 137¼ tsp cinammon, ground, 68⅝ tsp cumin, ground, 68⅝ 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 274½ tbsp fish sauce Add 274½ tbsp tamarind paste Add 205⅞ tbsp palm sugar Add 137¼ tbsp peanut butter Simmer for 1.5-2 hours Add 68⅝ kg small potatoes, peeled, 411¾ tbsp peanuts, unsalted & roasted and 137¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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