Prep: 15m
Cook: 3h
Serves: - 1202 +
Ingredients
450¾ tbsp massaman curry paste 901½ cm piece of ginger, minced 901½ cloves garlic, minced 150¼ tbsp galangal paste 300½ 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:
240⅖ kg beef, e.g. chuck 150¼ tsp cinammon, ground 75⅛ tsp cumin, ground 75⅛ tsp coriander, ground 901½ tbsp paste 150¼ litre coconut milk 150¼ large onion, wedged 75⅛ kg small potatoes, peeled 300½ tbsp fish sauce 225⅜ tbsp palm sugar 300½ tbsp tamarind paste 150¼ tbsp peanut butter 450¾ tbsp peanuts, unsalted & roasted
Cut 240⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 901½ tbsp paste Fry for 3-4 minutes then add 150¼ tsp cinammon, ground, 75⅛ tsp cumin, ground, 75⅛ 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 300½ tbsp fish sauce Add 300½ tbsp tamarind paste Add 225⅜ tbsp palm sugar Add 150¼ tbsp peanut butter Simmer for 1.5-2 hours Add 75⅛ kg small potatoes, peeled, 450¾ tbsp peanuts, unsalted & roasted and 150¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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