Prep: 15m
Cook: 3h
Serves: - 546 +
Ingredients
204¾ tbsp massaman curry paste 409½ cm piece of ginger, minced 409½ cloves garlic, minced 68¼ tbsp galangal paste 136½ 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:
109⅕ kg beef, e.g. chuck 68¼ tsp cinammon, ground 34⅛ tsp cumin, ground 34⅛ tsp coriander, ground 409½ tbsp paste 68¼ litre coconut milk 68¼ large onion, wedged 34⅛ kg small potatoes, peeled 136½ tbsp fish sauce 102⅜ tbsp palm sugar 136½ tbsp tamarind paste 68¼ tbsp peanut butter 204¾ tbsp peanuts, unsalted & roasted
Cut 109⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 409½ tbsp paste Fry for 3-4 minutes then add 68¼ tsp cinammon, ground, 34⅛ tsp cumin, ground, 34⅛ 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 136½ tbsp fish sauce Add 136½ tbsp tamarind paste Add 102⅜ tbsp palm sugar Add 68¼ tbsp peanut butter Simmer for 1.5-2 hours Add 34⅛ kg small potatoes, peeled, 204¾ tbsp peanuts, unsalted & roasted and 68¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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