Prep: 15m
Cook: 3h
Serves: - 1166 +
Ingredients
437¼ tbsp massaman curry paste 874½ cm piece of ginger, minced 874½ cloves garlic, minced 145¾ tbsp galangal paste 291½ 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:
233⅕ kg beef, e.g. chuck 145¾ tsp cinammon, ground 72⅞ tsp cumin, ground 72⅞ tsp coriander, ground 874½ tbsp paste 145¾ litre coconut milk 145¾ large onion, wedged 72⅞ kg small potatoes, peeled 291½ tbsp fish sauce 218⅝ tbsp palm sugar 291½ tbsp tamarind paste 145¾ tbsp peanut butter 437¼ tbsp peanuts, unsalted & roasted
Cut 233⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 874½ tbsp paste Fry for 3-4 minutes then add 145¾ tsp cinammon, ground, 72⅞ tsp cumin, ground, 72⅞ 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 291½ tbsp fish sauce Add 291½ tbsp tamarind paste Add 218⅝ tbsp palm sugar Add 145¾ tbsp peanut butter Simmer for 1.5-2 hours Add 72⅞ kg small potatoes, peeled, 437¼ tbsp peanuts, unsalted & roasted and 145¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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