Prep: 15m
Cook: 3h
Serves: - 1118 +
Ingredients
419¼ tbsp massaman curry paste 838½ cm piece of ginger, minced 838½ cloves garlic, minced 139¾ tbsp galangal paste 279½ 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:
223⅗ kg beef, e.g. chuck 139¾ tsp cinammon, ground 69⅞ tsp cumin, ground 69⅞ tsp coriander, ground 838½ tbsp paste 139¾ litre coconut milk 139¾ large onion, wedged 69⅞ kg small potatoes, peeled 279½ tbsp fish sauce 209⅝ tbsp palm sugar 279½ tbsp tamarind paste 139¾ tbsp peanut butter 419¼ tbsp peanuts, unsalted & roasted
Cut 223⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 838½ tbsp paste Fry for 3-4 minutes then add 139¾ tsp cinammon, ground, 69⅞ tsp cumin, ground, 69⅞ 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 279½ tbsp fish sauce Add 279½ tbsp tamarind paste Add 209⅝ tbsp palm sugar Add 139¾ tbsp peanut butter Simmer for 1.5-2 hours Add 69⅞ kg small potatoes, peeled, 419¼ tbsp peanuts, unsalted & roasted and 139¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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