Prep: 15m
Cook: 3h
Serves: - 614 +
Ingredients
230¼ tbsp massaman curry paste 460½ cm piece of ginger, minced 460½ cloves garlic, minced 76¾ tbsp galangal paste 153½ 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:
122⅘ kg beef, e.g. chuck 76¾ tsp cinammon, ground 38⅜ tsp cumin, ground 38⅜ tsp coriander, ground 460½ tbsp paste 76¾ litre coconut milk 76¾ large onion, wedged 38⅜ kg small potatoes, peeled 153½ tbsp fish sauce 115⅛ tbsp palm sugar 153½ tbsp tamarind paste 76¾ tbsp peanut butter 230¼ tbsp peanuts, unsalted & roasted
Cut 122⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 460½ tbsp paste Fry for 3-4 minutes then add 76¾ tsp cinammon, ground, 38⅜ tsp cumin, ground, 38⅜ 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 153½ tbsp fish sauce Add 153½ tbsp tamarind paste Add 115⅛ tbsp palm sugar Add 76¾ tbsp peanut butter Simmer for 1.5-2 hours Add 38⅜ kg small potatoes, peeled, 230¼ tbsp peanuts, unsalted & roasted and 76¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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