Prep: 15m
Cook: 3h
Serves: - 1234 +
Ingredients
462¾ tbsp massaman curry paste 925½ cm piece of ginger, minced 925½ cloves garlic, minced 154¼ tbsp galangal paste 308½ 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:
246⅘ kg beef, e.g. chuck 154¼ tsp cinammon, ground 77⅛ tsp cumin, ground 77⅛ tsp coriander, ground 925½ tbsp paste 154¼ litre coconut milk 154¼ large onion, wedged 77⅛ kg small potatoes, peeled 308½ tbsp fish sauce 231⅜ tbsp palm sugar 308½ tbsp tamarind paste 154¼ tbsp peanut butter 462¾ tbsp peanuts, unsalted & roasted
Cut 246⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 925½ tbsp paste Fry for 3-4 minutes then add 154¼ tsp cinammon, ground, 77⅛ tsp cumin, ground, 77⅛ 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 308½ tbsp fish sauce Add 308½ tbsp tamarind paste Add 231⅜ tbsp palm sugar Add 154¼ tbsp peanut butter Simmer for 1.5-2 hours Add 77⅛ kg small potatoes, peeled, 462¾ tbsp peanuts, unsalted & roasted and 154¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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