Prep: 15m
Cook: 3h
Serves: - 1132 +
Ingredients
424½ tbsp massaman curry paste 849 cm piece of ginger, minced 849 cloves garlic, minced 141½ tbsp galangal paste 283 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:
226⅖ kg beef, e.g. chuck 141½ tsp cinammon, ground 70¾ tsp cumin, ground 70¾ tsp coriander, ground 849 tbsp paste 141½ litre coconut milk 141½ large onion, wedged 70¾ kg small potatoes, peeled 283 tbsp fish sauce 212¼ tbsp palm sugar 283 tbsp tamarind paste 141½ tbsp peanut butter 424½ tbsp peanuts, unsalted & roasted
Cut 226⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 849 tbsp paste Fry for 3-4 minutes then add 141½ tsp cinammon, ground, 70¾ tsp cumin, ground, 70¾ 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 283 tbsp fish sauce Add 283 tbsp tamarind paste Add 212¼ tbsp palm sugar Add 141½ tbsp peanut butter Simmer for 1.5-2 hours Add 70¾ kg small potatoes, peeled, 424½ tbsp peanuts, unsalted & roasted and 141½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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