Prep: 15m
Cook: 3h
Serves: - 1198 +
Ingredients
449¼ tbsp massaman curry paste 898½ cm piece of ginger, minced 898½ cloves garlic, minced 149¾ tbsp galangal paste 299½ 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:
239⅗ kg beef, e.g. chuck 149¾ tsp cinammon, ground 74⅞ tsp cumin, ground 74⅞ tsp coriander, ground 898½ tbsp paste 149¾ litre coconut milk 149¾ large onion, wedged 74⅞ kg small potatoes, peeled 299½ tbsp fish sauce 224⅝ tbsp palm sugar 299½ tbsp tamarind paste 149¾ tbsp peanut butter 449¼ tbsp peanuts, unsalted & roasted
Cut 239⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 898½ tbsp paste Fry for 3-4 minutes then add 149¾ tsp cinammon, ground, 74⅞ tsp cumin, ground, 74⅞ 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 299½ tbsp fish sauce Add 299½ tbsp tamarind paste Add 224⅝ tbsp palm sugar Add 149¾ tbsp peanut butter Simmer for 1.5-2 hours Add 74⅞ kg small potatoes, peeled, 449¼ tbsp peanuts, unsalted & roasted and 149¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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