Prep: 15m
Cook: 3h
Serves: - 554 +
Ingredients
207¾ tbsp massaman curry paste 415½ cm piece of ginger, minced 415½ cloves garlic, minced 69¼ tbsp galangal paste 138½ 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:
110⅘ kg beef, e.g. chuck 69¼ tsp cinammon, ground 34⅝ tsp cumin, ground 34⅝ tsp coriander, ground 415½ tbsp paste 69¼ litre coconut milk 69¼ large onion, wedged 34⅝ kg small potatoes, peeled 138½ tbsp fish sauce 103⅞ tbsp palm sugar 138½ tbsp tamarind paste 69¼ tbsp peanut butter 207¾ tbsp peanuts, unsalted & roasted
Cut 110⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 415½ tbsp paste Fry for 3-4 minutes then add 69¼ tsp cinammon, ground, 34⅝ tsp cumin, ground, 34⅝ 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 138½ tbsp fish sauce Add 138½ tbsp tamarind paste Add 103⅞ tbsp palm sugar Add 69¼ tbsp peanut butter Simmer for 1.5-2 hours Add 34⅝ kg small potatoes, peeled, 207¾ tbsp peanuts, unsalted & roasted and 69¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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