Prep: 15m
Cook: 3h
Serves: - 1204 +
Ingredients
451½ tbsp massaman curry paste 903 cm piece of ginger, minced 903 cloves garlic, minced 150½ tbsp galangal paste 301 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:
240⅘ kg beef, e.g. chuck 150½ tsp cinammon, ground 75¼ tsp cumin, ground 75¼ tsp coriander, ground 903 tbsp paste 150½ litre coconut milk 150½ large onion, wedged 75¼ kg small potatoes, peeled 301 tbsp fish sauce 225¾ tbsp palm sugar 301 tbsp tamarind paste 150½ tbsp peanut butter 451½ tbsp peanuts, unsalted & roasted
Cut 240⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 903 tbsp paste Fry for 3-4 minutes then add 150½ tsp cinammon, ground, 75¼ tsp cumin, ground, 75¼ 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 301 tbsp fish sauce Add 301 tbsp tamarind paste Add 225¾ tbsp palm sugar Add 150½ tbsp peanut butter Simmer for 1.5-2 hours Add 75¼ kg small potatoes, peeled, 451½ tbsp peanuts, unsalted & roasted and 150½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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