Prep: 15m
Cook: 3h
Serves: - 558 +
Ingredients
209¼ tbsp massaman curry paste 418½ cm piece of ginger, minced 418½ cloves garlic, minced 69¾ tbsp galangal paste 139½ 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:
111⅗ kg beef, e.g. chuck 69¾ tsp cinammon, ground 34⅞ tsp cumin, ground 34⅞ tsp coriander, ground 418½ tbsp paste 69¾ litre coconut milk 69¾ large onion, wedged 34⅞ kg small potatoes, peeled 139½ tbsp fish sauce 104⅝ tbsp palm sugar 139½ tbsp tamarind paste 69¾ tbsp peanut butter 209¼ tbsp peanuts, unsalted & roasted
Cut 111⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 418½ tbsp paste Fry for 3-4 minutes then add 69¾ tsp cinammon, ground, 34⅞ tsp cumin, ground, 34⅞ 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 139½ tbsp fish sauce Add 139½ tbsp tamarind paste Add 104⅝ tbsp palm sugar Add 69¾ tbsp peanut butter Simmer for 1.5-2 hours Add 34⅞ kg small potatoes, peeled, 209¼ tbsp peanuts, unsalted & roasted and 69¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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