Prep: 15m
Cook: 3h
Serves: - 1238 +
Ingredients
464¼ tbsp massaman curry paste 928½ cm piece of ginger, minced 928½ cloves garlic, minced 154¾ tbsp galangal paste 309½ 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:
247⅗ kg beef, e.g. chuck 154¾ tsp cinammon, ground 77⅜ tsp cumin, ground 77⅜ tsp coriander, ground 928½ tbsp paste 154¾ litre coconut milk 154¾ large onion, wedged 77⅜ kg small potatoes, peeled 309½ tbsp fish sauce 232⅛ tbsp palm sugar 309½ tbsp tamarind paste 154¾ tbsp peanut butter 464¼ tbsp peanuts, unsalted & roasted
Cut 247⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 928½ tbsp paste Fry for 3-4 minutes then add 154¾ tsp cinammon, ground, 77⅜ tsp cumin, ground, 77⅜ 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 309½ tbsp fish sauce Add 309½ tbsp tamarind paste Add 232⅛ tbsp palm sugar Add 154¾ tbsp peanut butter Simmer for 1.5-2 hours Add 77⅜ kg small potatoes, peeled, 464¼ tbsp peanuts, unsalted & roasted and 154¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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