Prep: 15m
Cook: 3h
Serves: - 1196 +
Ingredients
448½ tbsp massaman curry paste 897 cm piece of ginger, minced 897 cloves garlic, minced 149½ tbsp galangal paste 299 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:
239⅕ kg beef, e.g. chuck 149½ tsp cinammon, ground 74¾ tsp cumin, ground 74¾ tsp coriander, ground 897 tbsp paste 149½ litre coconut milk 149½ large onion, wedged 74¾ kg small potatoes, peeled 299 tbsp fish sauce 224¼ tbsp palm sugar 299 tbsp tamarind paste 149½ tbsp peanut butter 448½ tbsp peanuts, unsalted & roasted
Cut 239⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 897 tbsp paste Fry for 3-4 minutes then add 149½ tsp cinammon, ground, 74¾ tsp cumin, ground, 74¾ 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 299 tbsp fish sauce Add 299 tbsp tamarind paste Add 224¼ tbsp palm sugar Add 149½ tbsp peanut butter Simmer for 1.5-2 hours Add 74¾ kg small potatoes, peeled, 448½ tbsp peanuts, unsalted & roasted and 149½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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