Prep: 15m
Cook: 3h
Serves: - 1158 +
Ingredients
434¼ tbsp massaman curry paste 868½ cm piece of ginger, minced 868½ cloves garlic, minced 144¾ tbsp galangal paste 289½ 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:
231⅗ kg beef, e.g. chuck 144¾ tsp cinammon, ground 72⅜ tsp cumin, ground 72⅜ tsp coriander, ground 868½ tbsp paste 144¾ litre coconut milk 144¾ large onion, wedged 72⅜ kg small potatoes, peeled 289½ tbsp fish sauce 217⅛ tbsp palm sugar 289½ tbsp tamarind paste 144¾ tbsp peanut butter 434¼ tbsp peanuts, unsalted & roasted
Cut 231⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 868½ tbsp paste Fry for 3-4 minutes then add 144¾ tsp cinammon, ground, 72⅜ tsp cumin, ground, 72⅜ 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 289½ tbsp fish sauce Add 289½ tbsp tamarind paste Add 217⅛ tbsp palm sugar Add 144¾ tbsp peanut butter Simmer for 1.5-2 hours Add 72⅜ kg small potatoes, peeled, 434¼ tbsp peanuts, unsalted & roasted and 144¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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