Prep: 15m
Cook: 3h
Serves: - 1226 +
Ingredients
459¾ tbsp massaman curry paste 919½ cm piece of ginger, minced 919½ cloves garlic, minced 153¼ tbsp galangal paste 306½ 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:
245⅕ kg beef, e.g. chuck 153¼ tsp cinammon, ground 76⅝ tsp cumin, ground 76⅝ tsp coriander, ground 919½ tbsp paste 153¼ litre coconut milk 153¼ large onion, wedged 76⅝ kg small potatoes, peeled 306½ tbsp fish sauce 229⅞ tbsp palm sugar 306½ tbsp tamarind paste 153¼ tbsp peanut butter 459¾ tbsp peanuts, unsalted & roasted
Cut 245⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 919½ tbsp paste Fry for 3-4 minutes then add 153¼ tsp cinammon, ground, 76⅝ tsp cumin, ground, 76⅝ 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 306½ tbsp fish sauce Add 306½ tbsp tamarind paste Add 229⅞ tbsp palm sugar Add 153¼ tbsp peanut butter Simmer for 1.5-2 hours Add 76⅝ kg small potatoes, peeled, 459¾ tbsp peanuts, unsalted & roasted and 153¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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