Prep: 15m
Cook: 3h
Serves: - 618 +
Ingredients
231¾ tbsp massaman curry paste 463½ cm piece of ginger, minced 463½ cloves garlic, minced 77¼ tbsp galangal paste 154½ 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:
123⅗ kg beef, e.g. chuck 77¼ tsp cinammon, ground 38⅝ tsp cumin, ground 38⅝ tsp coriander, ground 463½ tbsp paste 77¼ litre coconut milk 77¼ large onion, wedged 38⅝ kg small potatoes, peeled 154½ tbsp fish sauce 115⅞ tbsp palm sugar 154½ tbsp tamarind paste 77¼ tbsp peanut butter 231¾ tbsp peanuts, unsalted & roasted
Cut 123⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 463½ tbsp paste Fry for 3-4 minutes then add 77¼ tsp cinammon, ground, 38⅝ tsp cumin, ground, 38⅝ 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 154½ tbsp fish sauce Add 154½ tbsp tamarind paste Add 115⅞ tbsp palm sugar Add 77¼ tbsp peanut butter Simmer for 1.5-2 hours Add 38⅝ kg small potatoes, peeled, 231¾ tbsp peanuts, unsalted & roasted and 77¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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