Prep: 15m
Cook: 3h
Serves: - 556 +
Ingredients
208½ tbsp massaman curry paste 417 cm piece of ginger, minced 417 cloves garlic, minced 69½ tbsp galangal paste 139 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:
111⅕ kg beef, e.g. chuck 69½ tsp cinammon, ground 34¾ tsp cumin, ground 34¾ tsp coriander, ground 417 tbsp paste 69½ litre coconut milk 69½ large onion, wedged 34¾ kg small potatoes, peeled 139 tbsp fish sauce 104¼ tbsp palm sugar 139 tbsp tamarind paste 69½ tbsp peanut butter 208½ tbsp peanuts, unsalted & roasted
Cut 111⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 417 tbsp paste Fry for 3-4 minutes then add 69½ tsp cinammon, ground, 34¾ tsp cumin, ground, 34¾ 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 139 tbsp fish sauce Add 139 tbsp tamarind paste Add 104¼ tbsp palm sugar Add 69½ tbsp peanut butter Simmer for 1.5-2 hours Add 34¾ kg small potatoes, peeled, 208½ tbsp peanuts, unsalted & roasted and 69½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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