Prep: 15m
Cook: 3h
Serves: - 1172 +
Ingredients
439½ tbsp massaman curry paste 879 cm piece of ginger, minced 879 cloves garlic, minced 146½ tbsp galangal paste 293 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:
234⅖ kg beef, e.g. chuck 146½ tsp cinammon, ground 73¼ tsp cumin, ground 73¼ tsp coriander, ground 879 tbsp paste 146½ litre coconut milk 146½ large onion, wedged 73¼ kg small potatoes, peeled 293 tbsp fish sauce 219¾ tbsp palm sugar 293 tbsp tamarind paste 146½ tbsp peanut butter 439½ tbsp peanuts, unsalted & roasted
Cut 234⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 879 tbsp paste Fry for 3-4 minutes then add 146½ tsp cinammon, ground, 73¼ tsp cumin, ground, 73¼ 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 293 tbsp fish sauce Add 293 tbsp tamarind paste Add 219¾ tbsp palm sugar Add 146½ tbsp peanut butter Simmer for 1.5-2 hours Add 73¼ kg small potatoes, peeled, 439½ tbsp peanuts, unsalted & roasted and 146½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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