Prep: 15m
Cook: 3h
Serves: - 586 +
Ingredients
219¾ tbsp massaman curry paste 439½ cm piece of ginger, minced 439½ cloves garlic, minced 73¼ tbsp galangal paste 146½ 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:
117⅕ kg beef, e.g. chuck 73¼ tsp cinammon, ground 36⅝ tsp cumin, ground 36⅝ tsp coriander, ground 439½ tbsp paste 73¼ litre coconut milk 73¼ large onion, wedged 36⅝ kg small potatoes, peeled 146½ tbsp fish sauce 109⅞ tbsp palm sugar 146½ tbsp tamarind paste 73¼ tbsp peanut butter 219¾ tbsp peanuts, unsalted & roasted
Cut 117⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 439½ tbsp paste Fry for 3-4 minutes then add 73¼ tsp cinammon, ground, 36⅝ tsp cumin, ground, 36⅝ 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 146½ tbsp fish sauce Add 146½ tbsp tamarind paste Add 109⅞ tbsp palm sugar Add 73¼ tbsp peanut butter Simmer for 1.5-2 hours Add 36⅝ kg small potatoes, peeled, 219¾ tbsp peanuts, unsalted & roasted and 73¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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