Prep: 15m
Cook: 3h
Serves: - 594 +
Ingredients
222¾ tbsp massaman curry paste 445½ cm piece of ginger, minced 445½ cloves garlic, minced 74¼ tbsp galangal paste 148½ 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:
118⅘ kg beef, e.g. chuck 74¼ tsp cinammon, ground 37⅛ tsp cumin, ground 37⅛ tsp coriander, ground 445½ tbsp paste 74¼ litre coconut milk 74¼ large onion, wedged 37⅛ kg small potatoes, peeled 148½ tbsp fish sauce 111⅜ tbsp palm sugar 148½ tbsp tamarind paste 74¼ tbsp peanut butter 222¾ tbsp peanuts, unsalted & roasted
Cut 118⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 445½ tbsp paste Fry for 3-4 minutes then add 74¼ tsp cinammon, ground, 37⅛ tsp cumin, ground, 37⅛ 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 148½ tbsp fish sauce Add 148½ tbsp tamarind paste Add 111⅜ tbsp palm sugar Add 74¼ tbsp peanut butter Simmer for 1.5-2 hours Add 37⅛ kg small potatoes, peeled, 222¾ tbsp peanuts, unsalted & roasted and 74¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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