Prep: 15m
Cook: 3h
Serves: - 1244 +
Ingredients
466½ tbsp massaman curry paste 933 cm piece of ginger, minced 933 cloves garlic, minced 155½ tbsp galangal paste 311 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:
248⅘ kg beef, e.g. chuck 155½ tsp cinammon, ground 77¾ tsp cumin, ground 77¾ tsp coriander, ground 933 tbsp paste 155½ litre coconut milk 155½ large onion, wedged 77¾ kg small potatoes, peeled 311 tbsp fish sauce 233¼ tbsp palm sugar 311 tbsp tamarind paste 155½ tbsp peanut butter 466½ tbsp peanuts, unsalted & roasted
Cut 248⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 933 tbsp paste Fry for 3-4 minutes then add 155½ tsp cinammon, ground, 77¾ tsp cumin, ground, 77¾ 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 311 tbsp fish sauce Add 311 tbsp tamarind paste Add 233¼ tbsp palm sugar Add 155½ tbsp peanut butter Simmer for 1.5-2 hours Add 77¾ kg small potatoes, peeled, 466½ tbsp peanuts, unsalted & roasted and 155½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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