Prep: 15m
Cook: 3h
Serves: - 1112 +
Ingredients
417 tbsp massaman curry paste 834 cm piece of ginger, minced 834 cloves garlic, minced 139 tbsp galangal paste 278 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:
222⅖ kg beef, e.g. chuck 139 tsp cinammon, ground 69½ tsp cumin, ground 69½ tsp coriander, ground 834 tbsp paste 139 litre coconut milk 139 large onion, wedged 69½ kg small potatoes, peeled 278 tbsp fish sauce 208½ tbsp palm sugar 278 tbsp tamarind paste 139 tbsp peanut butter 417 tbsp peanuts, unsalted & roasted
Cut 222⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 834 tbsp paste Fry for 3-4 minutes then add 139 tsp cinammon, ground, 69½ tsp cumin, ground, 69½ 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 278 tbsp fish sauce Add 278 tbsp tamarind paste Add 208½ tbsp palm sugar Add 139 tbsp peanut butter Simmer for 1.5-2 hours Add 69½ kg small potatoes, peeled, 417 tbsp peanuts, unsalted & roasted and 139 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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