Prep: 15m
Cook: 3h
Serves: - 1174 +
Ingredients
440¼ tbsp massaman curry paste 880½ cm piece of ginger, minced 880½ cloves garlic, minced 146¾ tbsp galangal paste 293½ 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:
234⅘ kg beef, e.g. chuck 146¾ tsp cinammon, ground 73⅜ tsp cumin, ground 73⅜ tsp coriander, ground 880½ tbsp paste 146¾ litre coconut milk 146¾ large onion, wedged 73⅜ kg small potatoes, peeled 293½ tbsp fish sauce 220⅛ tbsp palm sugar 293½ tbsp tamarind paste 146¾ tbsp peanut butter 440¼ tbsp peanuts, unsalted & roasted
Cut 234⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 880½ tbsp paste Fry for 3-4 minutes then add 146¾ tsp cinammon, ground, 73⅜ tsp cumin, ground, 73⅜ 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 293½ tbsp fish sauce Add 293½ tbsp tamarind paste Add 220⅛ tbsp palm sugar Add 146¾ tbsp peanut butter Simmer for 1.5-2 hours Add 73⅜ kg small potatoes, peeled, 440¼ tbsp peanuts, unsalted & roasted and 146¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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