Prep: 15m
Cook: 3h
Serves: - 1242 +
Ingredients
465¾ tbsp massaman curry paste 931½ cm piece of ginger, minced 931½ cloves garlic, minced 155¼ tbsp galangal paste 310½ 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:
248⅖ kg beef, e.g. chuck 155¼ tsp cinammon, ground 77⅝ tsp cumin, ground 77⅝ tsp coriander, ground 931½ tbsp paste 155¼ litre coconut milk 155¼ large onion, wedged 77⅝ kg small potatoes, peeled 310½ tbsp fish sauce 232⅞ tbsp palm sugar 310½ tbsp tamarind paste 155¼ tbsp peanut butter 465¾ tbsp peanuts, unsalted & roasted
Cut 248⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 931½ tbsp paste Fry for 3-4 minutes then add 155¼ tsp cinammon, ground, 77⅝ tsp cumin, ground, 77⅝ 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 310½ tbsp fish sauce Add 310½ tbsp tamarind paste Add 232⅞ tbsp palm sugar Add 155¼ tbsp peanut butter Simmer for 1.5-2 hours Add 77⅝ kg small potatoes, peeled, 465¾ tbsp peanuts, unsalted & roasted and 155¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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