Prep: 15m
Cook: 3h
Serves: - 562 +
Ingredients
210¾ tbsp massaman curry paste 421½ cm piece of ginger, minced 421½ cloves garlic, minced 70¼ tbsp galangal paste 140½ 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:
112⅖ kg beef, e.g. chuck 70¼ tsp cinammon, ground 35⅛ tsp cumin, ground 35⅛ tsp coriander, ground 421½ tbsp paste 70¼ litre coconut milk 70¼ large onion, wedged 35⅛ kg small potatoes, peeled 140½ tbsp fish sauce 105⅜ tbsp palm sugar 140½ tbsp tamarind paste 70¼ tbsp peanut butter 210¾ tbsp peanuts, unsalted & roasted
Cut 112⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 421½ tbsp paste Fry for 3-4 minutes then add 70¼ tsp cinammon, ground, 35⅛ tsp cumin, ground, 35⅛ 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 140½ tbsp fish sauce Add 140½ tbsp tamarind paste Add 105⅜ tbsp palm sugar Add 70¼ tbsp peanut butter Simmer for 1.5-2 hours Add 35⅛ kg small potatoes, peeled, 210¾ tbsp peanuts, unsalted & roasted and 70¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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