Prep: 15m
Cook: 3h
Serves: - 1236 +
Ingredients
463½ tbsp massaman curry paste 927 cm piece of ginger, minced 927 cloves garlic, minced 154½ tbsp galangal paste 309 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:
247⅕ kg beef, e.g. chuck 154½ tsp cinammon, ground 77¼ tsp cumin, ground 77¼ tsp coriander, ground 927 tbsp paste 154½ litre coconut milk 154½ large onion, wedged 77¼ kg small potatoes, peeled 309 tbsp fish sauce 231¾ tbsp palm sugar 309 tbsp tamarind paste 154½ tbsp peanut butter 463½ tbsp peanuts, unsalted & roasted
Cut 247⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 927 tbsp paste Fry for 3-4 minutes then add 154½ tsp cinammon, ground, 77¼ tsp cumin, ground, 77¼ 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 309 tbsp fish sauce Add 309 tbsp tamarind paste Add 231¾ tbsp palm sugar Add 154½ tbsp peanut butter Simmer for 1.5-2 hours Add 77¼ kg small potatoes, peeled, 463½ tbsp peanuts, unsalted & roasted and 154½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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