Prep: 15m
Cook: 3h
Serves: - 1108 +
Ingredients
415½ tbsp massaman curry paste 831 cm piece of ginger, minced 831 cloves garlic, minced 138½ tbsp galangal paste 277 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:
221⅗ kg beef, e.g. chuck 138½ tsp cinammon, ground 69¼ tsp cumin, ground 69¼ tsp coriander, ground 831 tbsp paste 138½ litre coconut milk 138½ large onion, wedged 69¼ kg small potatoes, peeled 277 tbsp fish sauce 207¾ tbsp palm sugar 277 tbsp tamarind paste 138½ tbsp peanut butter 415½ tbsp peanuts, unsalted & roasted
Cut 221⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 831 tbsp paste Fry for 3-4 minutes then add 138½ tsp cinammon, ground, 69¼ tsp cumin, ground, 69¼ 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 277 tbsp fish sauce Add 277 tbsp tamarind paste Add 207¾ tbsp palm sugar Add 138½ tbsp peanut butter Simmer for 1.5-2 hours Add 69¼ kg small potatoes, peeled, 415½ tbsp peanuts, unsalted & roasted and 138½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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