Prep: 15m
Cook: 3h
Serves: - 534 +
Ingredients
200¼ tbsp massaman curry paste 400½ cm piece of ginger, minced 400½ cloves garlic, minced 66¾ tbsp galangal paste 133½ 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:
106⅘ kg beef, e.g. chuck 66¾ tsp cinammon, ground 33⅜ tsp cumin, ground 33⅜ tsp coriander, ground 400½ tbsp paste 66¾ litre coconut milk 66¾ large onion, wedged 33⅜ kg small potatoes, peeled 133½ tbsp fish sauce 100⅛ tbsp palm sugar 133½ tbsp tamarind paste 66¾ tbsp peanut butter 200¼ tbsp peanuts, unsalted & roasted
Cut 106⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 400½ tbsp paste Fry for 3-4 minutes then add 66¾ tsp cinammon, ground, 33⅜ tsp cumin, ground, 33⅜ 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 133½ tbsp fish sauce Add 133½ tbsp tamarind paste Add 100⅛ tbsp palm sugar Add 66¾ tbsp peanut butter Simmer for 1.5-2 hours Add 33⅜ kg small potatoes, peeled, 200¼ tbsp peanuts, unsalted & roasted and 66¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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