Prep: 15m
Cook: 3h
Serves: - 1254 +
Ingredients
470¼ tbsp massaman curry paste 940½ cm piece of ginger, minced 940½ cloves garlic, minced 156¾ tbsp galangal paste 313½ 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:
250⅘ kg beef, e.g. chuck 156¾ tsp cinammon, ground 78⅜ tsp cumin, ground 78⅜ tsp coriander, ground 940½ tbsp paste 156¾ litre coconut milk 156¾ large onion, wedged 78⅜ kg small potatoes, peeled 313½ tbsp fish sauce 235⅛ tbsp palm sugar 313½ tbsp tamarind paste 156¾ tbsp peanut butter 470¼ tbsp peanuts, unsalted & roasted
Cut 250⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 940½ tbsp paste Fry for 3-4 minutes then add 156¾ tsp cinammon, ground, 78⅜ tsp cumin, ground, 78⅜ 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 313½ tbsp fish sauce Add 313½ tbsp tamarind paste Add 235⅛ tbsp palm sugar Add 156¾ tbsp peanut butter Simmer for 1.5-2 hours Add 78⅜ kg small potatoes, peeled, 470¼ tbsp peanuts, unsalted & roasted and 156¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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