Prep: 15m
Cook: 3h
Serves: - 1178 +
Ingredients
441¾ tbsp massaman curry paste 883½ cm piece of ginger, minced 883½ cloves garlic, minced 147¼ tbsp galangal paste 294½ 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:
235⅗ kg beef, e.g. chuck 147¼ tsp cinammon, ground 73⅝ tsp cumin, ground 73⅝ tsp coriander, ground 883½ tbsp paste 147¼ litre coconut milk 147¼ large onion, wedged 73⅝ kg small potatoes, peeled 294½ tbsp fish sauce 220⅞ tbsp palm sugar 294½ tbsp tamarind paste 147¼ tbsp peanut butter 441¾ tbsp peanuts, unsalted & roasted
Cut 235⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 883½ tbsp paste Fry for 3-4 minutes then add 147¼ tsp cinammon, ground, 73⅝ tsp cumin, ground, 73⅝ 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 294½ tbsp fish sauce Add 294½ tbsp tamarind paste Add 220⅞ tbsp palm sugar Add 147¼ tbsp peanut butter Simmer for 1.5-2 hours Add 73⅝ kg small potatoes, peeled, 441¾ tbsp peanuts, unsalted & roasted and 147¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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