Prep: 15m
Cook: 3h
Serves: - 1206 +
Ingredients
452¼ tbsp massaman curry paste 904½ cm piece of ginger, minced 904½ cloves garlic, minced 150¾ tbsp galangal paste 301½ 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:
241⅕ kg beef, e.g. chuck 150¾ tsp cinammon, ground 75⅜ tsp cumin, ground 75⅜ tsp coriander, ground 904½ tbsp paste 150¾ litre coconut milk 150¾ large onion, wedged 75⅜ kg small potatoes, peeled 301½ tbsp fish sauce 226⅛ tbsp palm sugar 301½ tbsp tamarind paste 150¾ tbsp peanut butter 452¼ tbsp peanuts, unsalted & roasted
Cut 241⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 904½ tbsp paste Fry for 3-4 minutes then add 150¾ tsp cinammon, ground, 75⅜ tsp cumin, ground, 75⅜ 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 301½ tbsp fish sauce Add 301½ tbsp tamarind paste Add 226⅛ tbsp palm sugar Add 150¾ tbsp peanut butter Simmer for 1.5-2 hours Add 75⅜ kg small potatoes, peeled, 452¼ tbsp peanuts, unsalted & roasted and 150¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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