Prep: 15m
Cook: 3h
Serves: - 1214 +
Ingredients
455¼ tbsp massaman curry paste 910½ cm piece of ginger, minced 910½ cloves garlic, minced 151¾ tbsp galangal paste 303½ 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:
242⅘ kg beef, e.g. chuck 151¾ tsp cinammon, ground 75⅞ tsp cumin, ground 75⅞ tsp coriander, ground 910½ tbsp paste 151¾ litre coconut milk 151¾ large onion, wedged 75⅞ kg small potatoes, peeled 303½ tbsp fish sauce 227⅝ tbsp palm sugar 303½ tbsp tamarind paste 151¾ tbsp peanut butter 455¼ tbsp peanuts, unsalted & roasted
Cut 242⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 910½ tbsp paste Fry for 3-4 minutes then add 151¾ tsp cinammon, ground, 75⅞ tsp cumin, ground, 75⅞ 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 303½ tbsp fish sauce Add 303½ tbsp tamarind paste Add 227⅝ tbsp palm sugar Add 151¾ tbsp peanut butter Simmer for 1.5-2 hours Add 75⅞ kg small potatoes, peeled, 455¼ tbsp peanuts, unsalted & roasted and 151¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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