Prep: 15m
Cook: 3h
Serves: - 602 +
Ingredients
225¾ tbsp massaman curry paste 451½ cm piece of ginger, minced 451½ cloves garlic, minced 75¼ tbsp galangal paste 150½ 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:
120⅖ kg beef, e.g. chuck 75¼ tsp cinammon, ground 37⅝ tsp cumin, ground 37⅝ tsp coriander, ground 451½ tbsp paste 75¼ litre coconut milk 75¼ large onion, wedged 37⅝ kg small potatoes, peeled 150½ tbsp fish sauce 112⅞ tbsp palm sugar 150½ tbsp tamarind paste 75¼ tbsp peanut butter 225¾ tbsp peanuts, unsalted & roasted
Cut 120⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 451½ tbsp paste Fry for 3-4 minutes then add 75¼ tsp cinammon, ground, 37⅝ tsp cumin, ground, 37⅝ 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 150½ tbsp fish sauce Add 150½ tbsp tamarind paste Add 112⅞ tbsp palm sugar Add 75¼ tbsp peanut butter Simmer for 1.5-2 hours Add 37⅝ kg small potatoes, peeled, 225¾ tbsp peanuts, unsalted & roasted and 75¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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