Prep: 15m
Cook: 3h
Serves: - 1188 +
Ingredients
445½ tbsp massaman curry paste 891 cm piece of ginger, minced 891 cloves garlic, minced 148½ tbsp galangal paste 297 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:
237⅗ kg beef, e.g. chuck 148½ tsp cinammon, ground 74¼ tsp cumin, ground 74¼ tsp coriander, ground 891 tbsp paste 148½ litre coconut milk 148½ large onion, wedged 74¼ kg small potatoes, peeled 297 tbsp fish sauce 222¾ tbsp palm sugar 297 tbsp tamarind paste 148½ tbsp peanut butter 445½ tbsp peanuts, unsalted & roasted
Cut 237⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 891 tbsp paste Fry for 3-4 minutes then add 148½ tsp cinammon, ground, 74¼ tsp cumin, ground, 74¼ 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 297 tbsp fish sauce Add 297 tbsp tamarind paste Add 222¾ tbsp palm sugar Add 148½ tbsp peanut butter Simmer for 1.5-2 hours Add 74¼ kg small potatoes, peeled, 445½ tbsp peanuts, unsalted & roasted and 148½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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