Prep: 15m
Cook: 3h
Serves: - 1252 +
Ingredients
469½ tbsp massaman curry paste 939 cm piece of ginger, minced 939 cloves garlic, minced 156½ tbsp galangal paste 313 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:
250⅖ kg beef, e.g. chuck 156½ tsp cinammon, ground 78¼ tsp cumin, ground 78¼ tsp coriander, ground 939 tbsp paste 156½ litre coconut milk 156½ large onion, wedged 78¼ kg small potatoes, peeled 313 tbsp fish sauce 234¾ tbsp palm sugar 313 tbsp tamarind paste 156½ tbsp peanut butter 469½ tbsp peanuts, unsalted & roasted
Cut 250⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 939 tbsp paste Fry for 3-4 minutes then add 156½ tsp cinammon, ground, 78¼ tsp cumin, ground, 78¼ 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 313 tbsp fish sauce Add 313 tbsp tamarind paste Add 234¾ tbsp palm sugar Add 156½ tbsp peanut butter Simmer for 1.5-2 hours Add 78¼ kg small potatoes, peeled, 469½ tbsp peanuts, unsalted & roasted and 156½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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