Prep: 15m
Cook: 3h
Serves: - 1122 +
Ingredients
420¾ tbsp massaman curry paste 841½ cm piece of ginger, minced 841½ cloves garlic, minced 140¼ tbsp galangal paste 280½ 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:
224⅖ kg beef, e.g. chuck 140¼ tsp cinammon, ground 70⅛ tsp cumin, ground 70⅛ tsp coriander, ground 841½ tbsp paste 140¼ litre coconut milk 140¼ large onion, wedged 70⅛ kg small potatoes, peeled 280½ tbsp fish sauce 210⅜ tbsp palm sugar 280½ tbsp tamarind paste 140¼ tbsp peanut butter 420¾ tbsp peanuts, unsalted & roasted
Cut 224⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 841½ tbsp paste Fry for 3-4 minutes then add 140¼ tsp cinammon, ground, 70⅛ tsp cumin, ground, 70⅛ 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 280½ tbsp fish sauce Add 280½ tbsp tamarind paste Add 210⅜ tbsp palm sugar Add 140¼ tbsp peanut butter Simmer for 1.5-2 hours Add 70⅛ kg small potatoes, peeled, 420¾ tbsp peanuts, unsalted & roasted and 140¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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