Prep: 15m
Cook: 3h
Serves: - 1138 +
Ingredients
426¾ tbsp massaman curry paste 853½ cm piece of ginger, minced 853½ cloves garlic, minced 142¼ tbsp galangal paste 284½ 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:
227⅗ kg beef, e.g. chuck 142¼ tsp cinammon, ground 71⅛ tsp cumin, ground 71⅛ tsp coriander, ground 853½ tbsp paste 142¼ litre coconut milk 142¼ large onion, wedged 71⅛ kg small potatoes, peeled 284½ tbsp fish sauce 213⅜ tbsp palm sugar 284½ tbsp tamarind paste 142¼ tbsp peanut butter 426¾ tbsp peanuts, unsalted & roasted
Cut 227⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 853½ tbsp paste Fry for 3-4 minutes then add 142¼ tsp cinammon, ground, 71⅛ tsp cumin, ground, 71⅛ 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 284½ tbsp fish sauce Add 284½ tbsp tamarind paste Add 213⅜ tbsp palm sugar Add 142¼ tbsp peanut butter Simmer for 1.5-2 hours Add 71⅛ kg small potatoes, peeled, 426¾ tbsp peanuts, unsalted & roasted and 142¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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