Prep: 15m
Cook: 3h
Serves: - 1154 +
Ingredients
432¾ tbsp massaman curry paste 865½ cm piece of ginger, minced 865½ cloves garlic, minced 144¼ tbsp galangal paste 288½ 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:
230⅘ kg beef, e.g. chuck 144¼ tsp cinammon, ground 72⅛ tsp cumin, ground 72⅛ tsp coriander, ground 865½ tbsp paste 144¼ litre coconut milk 144¼ large onion, wedged 72⅛ kg small potatoes, peeled 288½ tbsp fish sauce 216⅜ tbsp palm sugar 288½ tbsp tamarind paste 144¼ tbsp peanut butter 432¾ tbsp peanuts, unsalted & roasted
Cut 230⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 865½ tbsp paste Fry for 3-4 minutes then add 144¼ tsp cinammon, ground, 72⅛ tsp cumin, ground, 72⅛ 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 288½ tbsp fish sauce Add 288½ tbsp tamarind paste Add 216⅜ tbsp palm sugar Add 144¼ tbsp peanut butter Simmer for 1.5-2 hours Add 72⅛ kg small potatoes, peeled, 432¾ tbsp peanuts, unsalted & roasted and 144¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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