Prep: 15m
Cook: 3h
Serves: - 566 +
Ingredients
212¼ tbsp massaman curry paste 424½ cm piece of ginger, minced 424½ cloves garlic, minced 70¾ tbsp galangal paste 141½ 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:
113⅕ kg beef, e.g. chuck 70¾ tsp cinammon, ground 35⅜ tsp cumin, ground 35⅜ tsp coriander, ground 424½ tbsp paste 70¾ litre coconut milk 70¾ large onion, wedged 35⅜ kg small potatoes, peeled 141½ tbsp fish sauce 106⅛ tbsp palm sugar 141½ tbsp tamarind paste 70¾ tbsp peanut butter 212¼ tbsp peanuts, unsalted & roasted
Cut 113⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 424½ tbsp paste Fry for 3-4 minutes then add 70¾ tsp cinammon, ground, 35⅜ tsp cumin, ground, 35⅜ 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 141½ tbsp fish sauce Add 141½ tbsp tamarind paste Add 106⅛ tbsp palm sugar Add 70¾ tbsp peanut butter Simmer for 1.5-2 hours Add 35⅜ kg small potatoes, peeled, 212¼ tbsp peanuts, unsalted & roasted and 70¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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