Prep: 15m
Cook: 3h
Serves: - 1186 +
Ingredients
444¾ tbsp massaman curry paste 889½ cm piece of ginger, minced 889½ cloves garlic, minced 148¼ tbsp galangal paste 296½ 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:
237⅕ kg beef, e.g. chuck 148¼ tsp cinammon, ground 74⅛ tsp cumin, ground 74⅛ tsp coriander, ground 889½ tbsp paste 148¼ litre coconut milk 148¼ large onion, wedged 74⅛ kg small potatoes, peeled 296½ tbsp fish sauce 222⅜ tbsp palm sugar 296½ tbsp tamarind paste 148¼ tbsp peanut butter 444¾ tbsp peanuts, unsalted & roasted
Cut 237⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 889½ tbsp paste Fry for 3-4 minutes then add 148¼ tsp cinammon, ground, 74⅛ tsp cumin, ground, 74⅛ 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 296½ tbsp fish sauce Add 296½ tbsp tamarind paste Add 222⅜ tbsp palm sugar Add 148¼ tbsp peanut butter Simmer for 1.5-2 hours Add 74⅛ kg small potatoes, peeled, 444¾ tbsp peanuts, unsalted & roasted and 148¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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