Prep: 15m
Cook: 3h
Serves: - 1156 +
Ingredients
433½ tbsp massaman curry paste 867 cm piece of ginger, minced 867 cloves garlic, minced 144½ tbsp galangal paste 289 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:
231⅕ kg beef, e.g. chuck 144½ tsp cinammon, ground 72¼ tsp cumin, ground 72¼ tsp coriander, ground 867 tbsp paste 144½ litre coconut milk 144½ large onion, wedged 72¼ kg small potatoes, peeled 289 tbsp fish sauce 216¾ tbsp palm sugar 289 tbsp tamarind paste 144½ tbsp peanut butter 433½ tbsp peanuts, unsalted & roasted
Cut 231⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 867 tbsp paste Fry for 3-4 minutes then add 144½ tsp cinammon, ground, 72¼ tsp cumin, ground, 72¼ 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 289 tbsp fish sauce Add 289 tbsp tamarind paste Add 216¾ tbsp palm sugar Add 144½ tbsp peanut butter Simmer for 1.5-2 hours Add 72¼ kg small potatoes, peeled, 433½ tbsp peanuts, unsalted & roasted and 144½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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