Prep: 15m
Cook: 3h
Serves: - 1162 +
Ingredients
435¾ tbsp massaman curry paste 871½ cm piece of ginger, minced 871½ cloves garlic, minced 145¼ tbsp galangal paste 290½ 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:
232⅖ kg beef, e.g. chuck 145¼ tsp cinammon, ground 72⅝ tsp cumin, ground 72⅝ tsp coriander, ground 871½ tbsp paste 145¼ litre coconut milk 145¼ large onion, wedged 72⅝ kg small potatoes, peeled 290½ tbsp fish sauce 217⅞ tbsp palm sugar 290½ tbsp tamarind paste 145¼ tbsp peanut butter 435¾ tbsp peanuts, unsalted & roasted
Cut 232⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 871½ tbsp paste Fry for 3-4 minutes then add 145¼ tsp cinammon, ground, 72⅝ tsp cumin, ground, 72⅝ 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 290½ tbsp fish sauce Add 290½ tbsp tamarind paste Add 217⅞ tbsp palm sugar Add 145¼ tbsp peanut butter Simmer for 1.5-2 hours Add 72⅝ kg small potatoes, peeled, 435¾ tbsp peanuts, unsalted & roasted and 145¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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