Prep: 15m
Cook: 3h
Serves: - 1114 +
Ingredients
417¾ tbsp massaman curry paste 835½ cm piece of ginger, minced 835½ cloves garlic, minced 139¼ tbsp galangal paste 278½ 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:
222⅘ kg beef, e.g. chuck 139¼ tsp cinammon, ground 69⅝ tsp cumin, ground 69⅝ tsp coriander, ground 835½ tbsp paste 139¼ litre coconut milk 139¼ large onion, wedged 69⅝ kg small potatoes, peeled 278½ tbsp fish sauce 208⅞ tbsp palm sugar 278½ tbsp tamarind paste 139¼ tbsp peanut butter 417¾ tbsp peanuts, unsalted & roasted
Cut 222⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 835½ tbsp paste Fry for 3-4 minutes then add 139¼ tsp cinammon, ground, 69⅝ tsp cumin, ground, 69⅝ 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 278½ tbsp fish sauce Add 278½ tbsp tamarind paste Add 208⅞ tbsp palm sugar Add 139¼ tbsp peanut butter Simmer for 1.5-2 hours Add 69⅝ kg small potatoes, peeled, 417¾ tbsp peanuts, unsalted & roasted and 139¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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