Prep: 15m
Cook: 3h
Serves: - 1246 +
Ingredients
467¼ tbsp massaman curry paste 934½ cm piece of ginger, minced 934½ cloves garlic, minced 155¾ tbsp galangal paste 311½ 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:
249⅕ kg beef, e.g. chuck 155¾ tsp cinammon, ground 77⅞ tsp cumin, ground 77⅞ tsp coriander, ground 934½ tbsp paste 155¾ litre coconut milk 155¾ large onion, wedged 77⅞ kg small potatoes, peeled 311½ tbsp fish sauce 233⅝ tbsp palm sugar 311½ tbsp tamarind paste 155¾ tbsp peanut butter 467¼ tbsp peanuts, unsalted & roasted
Cut 249⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 934½ tbsp paste Fry for 3-4 minutes then add 155¾ tsp cinammon, ground, 77⅞ tsp cumin, ground, 77⅞ 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 311½ tbsp fish sauce Add 311½ tbsp tamarind paste Add 233⅝ tbsp palm sugar Add 155¾ tbsp peanut butter Simmer for 1.5-2 hours Add 77⅞ kg small potatoes, peeled, 467¼ tbsp peanuts, unsalted & roasted and 155¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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