Prep: 15m
Cook: 3h
Serves: - 1222 +
Ingredients
458¼ tbsp massaman curry paste 916½ cm piece of ginger, minced 916½ cloves garlic, minced 152¾ tbsp galangal paste 305½ 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:
244⅖ kg beef, e.g. chuck 152¾ tsp cinammon, ground 76⅜ tsp cumin, ground 76⅜ tsp coriander, ground 916½ tbsp paste 152¾ litre coconut milk 152¾ large onion, wedged 76⅜ kg small potatoes, peeled 305½ tbsp fish sauce 229⅛ tbsp palm sugar 305½ tbsp tamarind paste 152¾ tbsp peanut butter 458¼ tbsp peanuts, unsalted & roasted
Cut 244⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 916½ tbsp paste Fry for 3-4 minutes then add 152¾ tsp cinammon, ground, 76⅜ tsp cumin, ground, 76⅜ 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 305½ tbsp fish sauce Add 305½ tbsp tamarind paste Add 229⅛ tbsp palm sugar Add 152¾ tbsp peanut butter Simmer for 1.5-2 hours Add 76⅜ kg small potatoes, peeled, 458¼ tbsp peanuts, unsalted & roasted and 152¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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