Prep: 15m
Cook: 3h
Serves: - 1182 +
Ingredients
443¼ tbsp massaman curry paste 886½ cm piece of ginger, minced 886½ cloves garlic, minced 147¾ tbsp galangal paste 295½ 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:
236⅖ kg beef, e.g. chuck 147¾ tsp cinammon, ground 73⅞ tsp cumin, ground 73⅞ tsp coriander, ground 886½ tbsp paste 147¾ litre coconut milk 147¾ large onion, wedged 73⅞ kg small potatoes, peeled 295½ tbsp fish sauce 221⅝ tbsp palm sugar 295½ tbsp tamarind paste 147¾ tbsp peanut butter 443¼ tbsp peanuts, unsalted & roasted
Cut 236⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 886½ tbsp paste Fry for 3-4 minutes then add 147¾ tsp cinammon, ground, 73⅞ tsp cumin, ground, 73⅞ 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 295½ tbsp fish sauce Add 295½ tbsp tamarind paste Add 221⅝ tbsp palm sugar Add 147¾ tbsp peanut butter Simmer for 1.5-2 hours Add 73⅞ kg small potatoes, peeled, 443¼ tbsp peanuts, unsalted & roasted and 147¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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