Prep: 15m
Cook: 3h
Serves: - 626 +
Ingredients
234¾ tbsp massaman curry paste 469½ cm piece of ginger, minced 469½ cloves garlic, minced 78¼ tbsp galangal paste 156½ 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:
125⅕ kg beef, e.g. chuck 78¼ tsp cinammon, ground 39⅛ tsp cumin, ground 39⅛ tsp coriander, ground 469½ tbsp paste 78¼ litre coconut milk 78¼ large onion, wedged 39⅛ kg small potatoes, peeled 156½ tbsp fish sauce 117⅜ tbsp palm sugar 156½ tbsp tamarind paste 78¼ tbsp peanut butter 234¾ tbsp peanuts, unsalted & roasted
Cut 125⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 469½ tbsp paste Fry for 3-4 minutes then add 78¼ tsp cinammon, ground, 39⅛ tsp cumin, ground, 39⅛ 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 156½ tbsp fish sauce Add 156½ tbsp tamarind paste Add 117⅜ tbsp palm sugar Add 78¼ tbsp peanut butter Simmer for 1.5-2 hours Add 39⅛ kg small potatoes, peeled, 234¾ tbsp peanuts, unsalted & roasted and 78¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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