Prep: 15m
Cook: 3h
Serves: - 1116 +
Ingredients
418½ tbsp massaman curry paste 837 cm piece of ginger, minced 837 cloves garlic, minced 139½ tbsp galangal paste 279 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:
223⅕ kg beef, e.g. chuck 139½ tsp cinammon, ground 69¾ tsp cumin, ground 69¾ tsp coriander, ground 837 tbsp paste 139½ litre coconut milk 139½ large onion, wedged 69¾ kg small potatoes, peeled 279 tbsp fish sauce 209¼ tbsp palm sugar 279 tbsp tamarind paste 139½ tbsp peanut butter 418½ tbsp peanuts, unsalted & roasted
Cut 223⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 837 tbsp paste Fry for 3-4 minutes then add 139½ tsp cinammon, ground, 69¾ tsp cumin, ground, 69¾ 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 279 tbsp fish sauce Add 279 tbsp tamarind paste Add 209¼ tbsp palm sugar Add 139½ tbsp peanut butter Simmer for 1.5-2 hours Add 69¾ kg small potatoes, peeled, 418½ tbsp peanuts, unsalted & roasted and 139½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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