Prep: 15m
Cook: 3h
Serves: - 1126 +
Ingredients
422¼ tbsp massaman curry paste 844½ cm piece of ginger, minced 844½ cloves garlic, minced 140¾ tbsp galangal paste 281½ 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:
225⅕ kg beef, e.g. chuck 140¾ tsp cinammon, ground 70⅜ tsp cumin, ground 70⅜ tsp coriander, ground 844½ tbsp paste 140¾ litre coconut milk 140¾ large onion, wedged 70⅜ kg small potatoes, peeled 281½ tbsp fish sauce 211⅛ tbsp palm sugar 281½ tbsp tamarind paste 140¾ tbsp peanut butter 422¼ tbsp peanuts, unsalted & roasted
Cut 225⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 844½ tbsp paste Fry for 3-4 minutes then add 140¾ tsp cinammon, ground, 70⅜ tsp cumin, ground, 70⅜ 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 281½ tbsp fish sauce Add 281½ tbsp tamarind paste Add 211⅛ tbsp palm sugar Add 140¾ tbsp peanut butter Simmer for 1.5-2 hours Add 70⅜ kg small potatoes, peeled, 422¼ tbsp peanuts, unsalted & roasted and 140¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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