Prep: 15m
Cook: 3h
Serves: - 1266 +
Ingredients
474¾ tbsp massaman curry paste 949½ cm piece of ginger, minced 949½ cloves garlic, minced 158¼ tbsp galangal paste 316½ 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:
253⅕ kg beef, e.g. chuck 158¼ tsp cinammon, ground 79⅛ tsp cumin, ground 79⅛ tsp coriander, ground 949½ tbsp paste 158¼ litre coconut milk 158¼ large onion, wedged 79⅛ kg small potatoes, peeled 316½ tbsp fish sauce 237⅜ tbsp palm sugar 316½ tbsp tamarind paste 158¼ tbsp peanut butter 474¾ tbsp peanuts, unsalted & roasted
Cut 253⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 949½ tbsp paste Fry for 3-4 minutes then add 158¼ tsp cinammon, ground, 79⅛ tsp cumin, ground, 79⅛ 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 316½ tbsp fish sauce Add 316½ tbsp tamarind paste Add 237⅜ tbsp palm sugar Add 158¼ tbsp peanut butter Simmer for 1.5-2 hours Add 79⅛ kg small potatoes, peeled, 474¾ tbsp peanuts, unsalted & roasted and 158¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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