Prep: 15m
Cook: 3h
Serves: - 1192 +
Ingredients
447 tbsp massaman curry paste 894 cm piece of ginger, minced 894 cloves garlic, minced 149 tbsp galangal paste 298 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:
238⅖ kg beef, e.g. chuck 149 tsp cinammon, ground 74½ tsp cumin, ground 74½ tsp coriander, ground 894 tbsp paste 149 litre coconut milk 149 large onion, wedged 74½ kg small potatoes, peeled 298 tbsp fish sauce 223½ tbsp palm sugar 298 tbsp tamarind paste 149 tbsp peanut butter 447 tbsp peanuts, unsalted & roasted
Cut 238⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 894 tbsp paste Fry for 3-4 minutes then add 149 tsp cinammon, ground, 74½ tsp cumin, ground, 74½ 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 298 tbsp fish sauce Add 298 tbsp tamarind paste Add 223½ tbsp palm sugar Add 149 tbsp peanut butter Simmer for 1.5-2 hours Add 74½ kg small potatoes, peeled, 447 tbsp peanuts, unsalted & roasted and 149 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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