Prep: 15m
Cook: 3h
Serves: - 548 +
Ingredients
205½ tbsp massaman curry paste 411 cm piece of ginger, minced 411 cloves garlic, minced 68½ tbsp galangal paste 137 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:
109⅗ kg beef, e.g. chuck 68½ tsp cinammon, ground 34¼ tsp cumin, ground 34¼ tsp coriander, ground 411 tbsp paste 68½ litre coconut milk 68½ large onion, wedged 34¼ kg small potatoes, peeled 137 tbsp fish sauce 102¾ tbsp palm sugar 137 tbsp tamarind paste 68½ tbsp peanut butter 205½ tbsp peanuts, unsalted & roasted
Cut 109⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 411 tbsp paste Fry for 3-4 minutes then add 68½ tsp cinammon, ground, 34¼ tsp cumin, ground, 34¼ 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 137 tbsp fish sauce Add 137 tbsp tamarind paste Add 102¾ tbsp palm sugar Add 68½ tbsp peanut butter Simmer for 1.5-2 hours Add 34¼ kg small potatoes, peeled, 205½ tbsp peanuts, unsalted & roasted and 68½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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