Prep: 15m
Cook: 3h
Serves: - 1164 +
Ingredients
436½ tbsp massaman curry paste 873 cm piece of ginger, minced 873 cloves garlic, minced 145½ tbsp galangal paste 291 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:
232⅘ kg beef, e.g. chuck 145½ tsp cinammon, ground 72¾ tsp cumin, ground 72¾ tsp coriander, ground 873 tbsp paste 145½ litre coconut milk 145½ large onion, wedged 72¾ kg small potatoes, peeled 291 tbsp fish sauce 218¼ tbsp palm sugar 291 tbsp tamarind paste 145½ tbsp peanut butter 436½ tbsp peanuts, unsalted & roasted
Cut 232⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 873 tbsp paste Fry for 3-4 minutes then add 145½ tsp cinammon, ground, 72¾ tsp cumin, ground, 72¾ 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 291 tbsp fish sauce Add 291 tbsp tamarind paste Add 218¼ tbsp palm sugar Add 145½ tbsp peanut butter Simmer for 1.5-2 hours Add 72¾ kg small potatoes, peeled, 436½ tbsp peanuts, unsalted & roasted and 145½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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