Prep: 15m
Cook: 3h
Serves: - 1258 +
Ingredients
471¾ tbsp massaman curry paste 943½ cm piece of ginger, minced 943½ cloves garlic, minced 157¼ tbsp galangal paste 314½ 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:
251⅗ kg beef, e.g. chuck 157¼ tsp cinammon, ground 78⅝ tsp cumin, ground 78⅝ tsp coriander, ground 943½ tbsp paste 157¼ litre coconut milk 157¼ large onion, wedged 78⅝ kg small potatoes, peeled 314½ tbsp fish sauce 235⅞ tbsp palm sugar 314½ tbsp tamarind paste 157¼ tbsp peanut butter 471¾ tbsp peanuts, unsalted & roasted
Cut 251⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 943½ tbsp paste Fry for 3-4 minutes then add 157¼ tsp cinammon, ground, 78⅝ tsp cumin, ground, 78⅝ 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 314½ tbsp fish sauce Add 314½ tbsp tamarind paste Add 235⅞ tbsp palm sugar Add 157¼ tbsp peanut butter Simmer for 1.5-2 hours Add 78⅝ kg small potatoes, peeled, 471¾ tbsp peanuts, unsalted & roasted and 157¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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