Prep: 15m
Cook: 3h
Serves: - 1262 +
Ingredients
473¼ tbsp massaman curry paste 946½ cm piece of ginger, minced 946½ cloves garlic, minced 157¾ tbsp galangal paste 315½ 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:
252⅖ kg beef, e.g. chuck 157¾ tsp cinammon, ground 78⅞ tsp cumin, ground 78⅞ tsp coriander, ground 946½ tbsp paste 157¾ litre coconut milk 157¾ large onion, wedged 78⅞ kg small potatoes, peeled 315½ tbsp fish sauce 236⅝ tbsp palm sugar 315½ tbsp tamarind paste 157¾ tbsp peanut butter 473¼ tbsp peanuts, unsalted & roasted
Cut 252⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 946½ tbsp paste Fry for 3-4 minutes then add 157¾ tsp cinammon, ground, 78⅞ tsp cumin, ground, 78⅞ 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 315½ tbsp fish sauce Add 315½ tbsp tamarind paste Add 236⅝ tbsp palm sugar Add 157¾ tbsp peanut butter Simmer for 1.5-2 hours Add 78⅞ kg small potatoes, peeled, 473¼ tbsp peanuts, unsalted & roasted and 157¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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