Prep: 15m
Cook: 3h
Serves: - 1228 +
Ingredients
460½ tbsp massaman curry paste 921 cm piece of ginger, minced 921 cloves garlic, minced 153½ tbsp galangal paste 307 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:
245⅗ kg beef, e.g. chuck 153½ tsp cinammon, ground 76¾ tsp cumin, ground 76¾ tsp coriander, ground 921 tbsp paste 153½ litre coconut milk 153½ large onion, wedged 76¾ kg small potatoes, peeled 307 tbsp fish sauce 230¼ tbsp palm sugar 307 tbsp tamarind paste 153½ tbsp peanut butter 460½ tbsp peanuts, unsalted & roasted
Cut 245⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 921 tbsp paste Fry for 3-4 minutes then add 153½ tsp cinammon, ground, 76¾ tsp cumin, ground, 76¾ 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 307 tbsp fish sauce Add 307 tbsp tamarind paste Add 230¼ tbsp palm sugar Add 153½ tbsp peanut butter Simmer for 1.5-2 hours Add 76¾ kg small potatoes, peeled, 460½ tbsp peanuts, unsalted & roasted and 153½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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