Prep: 15m
Cook: 3h
Serves: - 1106 +
Ingredients
414¾ tbsp massaman curry paste 829½ cm piece of ginger, minced 829½ cloves garlic, minced 138¼ tbsp galangal paste 276½ 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:
221⅕ kg beef, e.g. chuck 138¼ tsp cinammon, ground 69⅛ tsp cumin, ground 69⅛ tsp coriander, ground 829½ tbsp paste 138¼ litre coconut milk 138¼ large onion, wedged 69⅛ kg small potatoes, peeled 276½ tbsp fish sauce 207⅜ tbsp palm sugar 276½ tbsp tamarind paste 138¼ tbsp peanut butter 414¾ tbsp peanuts, unsalted & roasted
Cut 221⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 829½ tbsp paste Fry for 3-4 minutes then add 138¼ tsp cinammon, ground, 69⅛ tsp cumin, ground, 69⅛ 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 276½ tbsp fish sauce Add 276½ tbsp tamarind paste Add 207⅜ tbsp palm sugar Add 138¼ tbsp peanut butter Simmer for 1.5-2 hours Add 69⅛ kg small potatoes, peeled, 414¾ tbsp peanuts, unsalted & roasted and 138¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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