Prep: 15m
Cook: 3h
Serves: - 522 +
Ingredients
195¾ tbsp massaman curry paste 391½ cm piece of ginger, minced 391½ cloves garlic, minced 65¼ tbsp galangal paste 130½ 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:
104⅖ kg beef, e.g. chuck 65¼ tsp cinammon, ground 32⅝ tsp cumin, ground 32⅝ tsp coriander, ground 391½ tbsp paste 65¼ litre coconut milk 65¼ large onion, wedged 32⅝ kg small potatoes, peeled 130½ tbsp fish sauce 97⅞ tbsp palm sugar 130½ tbsp tamarind paste 65¼ tbsp peanut butter 195¾ tbsp peanuts, unsalted & roasted
Cut 104⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 391½ tbsp paste Fry for 3-4 minutes then add 65¼ tsp cinammon, ground, 32⅝ tsp cumin, ground, 32⅝ 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 130½ tbsp fish sauce Add 130½ tbsp tamarind paste Add 97⅞ tbsp palm sugar Add 65¼ tbsp peanut butter Simmer for 1.5-2 hours Add 32⅝ kg small potatoes, peeled, 195¾ tbsp peanuts, unsalted & roasted and 65¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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