Prep: 15m
Cook: 3h
Serves: - 1142 +
Ingredients
428¼ tbsp massaman curry paste 856½ cm piece of ginger, minced 856½ cloves garlic, minced 142¾ tbsp galangal paste 285½ 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:
228⅖ kg beef, e.g. chuck 142¾ tsp cinammon, ground 71⅜ tsp cumin, ground 71⅜ tsp coriander, ground 856½ tbsp paste 142¾ litre coconut milk 142¾ large onion, wedged 71⅜ kg small potatoes, peeled 285½ tbsp fish sauce 214⅛ tbsp palm sugar 285½ tbsp tamarind paste 142¾ tbsp peanut butter 428¼ tbsp peanuts, unsalted & roasted
Cut 228⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 856½ tbsp paste Fry for 3-4 minutes then add 142¾ tsp cinammon, ground, 71⅜ tsp cumin, ground, 71⅜ 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 285½ tbsp fish sauce Add 285½ tbsp tamarind paste Add 214⅛ tbsp palm sugar Add 142¾ tbsp peanut butter Simmer for 1.5-2 hours Add 71⅜ kg small potatoes, peeled, 428¼ tbsp peanuts, unsalted & roasted and 142¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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