Prep: 15m
Cook: 3h
Serves: - 606 +
Ingredients
227¼ tbsp massaman curry paste 454½ cm piece of ginger, minced 454½ cloves garlic, minced 75¾ tbsp galangal paste 151½ 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:
121⅕ kg beef, e.g. chuck 75¾ tsp cinammon, ground 37⅞ tsp cumin, ground 37⅞ tsp coriander, ground 454½ tbsp paste 75¾ litre coconut milk 75¾ large onion, wedged 37⅞ kg small potatoes, peeled 151½ tbsp fish sauce 113⅝ tbsp palm sugar 151½ tbsp tamarind paste 75¾ tbsp peanut butter 227¼ tbsp peanuts, unsalted & roasted
Cut 121⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 454½ tbsp paste Fry for 3-4 minutes then add 75¾ tsp cinammon, ground, 37⅞ tsp cumin, ground, 37⅞ 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 151½ tbsp fish sauce Add 151½ tbsp tamarind paste Add 113⅝ tbsp palm sugar Add 75¾ tbsp peanut butter Simmer for 1.5-2 hours Add 37⅞ kg small potatoes, peeled, 227¼ tbsp peanuts, unsalted & roasted and 75¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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