Prep: 15m
Cook: 3h
Serves: - 634 +
Ingredients
237¾ tbsp massaman curry paste 475½ cm piece of ginger, minced 475½ cloves garlic, minced 79¼ tbsp galangal paste 158½ 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:
126⅘ kg beef, e.g. chuck 79¼ tsp cinammon, ground 39⅝ tsp cumin, ground 39⅝ tsp coriander, ground 475½ tbsp paste 79¼ litre coconut milk 79¼ large onion, wedged 39⅝ kg small potatoes, peeled 158½ tbsp fish sauce 118⅞ tbsp palm sugar 158½ tbsp tamarind paste 79¼ tbsp peanut butter 237¾ tbsp peanuts, unsalted & roasted
Cut 126⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 475½ tbsp paste Fry for 3-4 minutes then add 79¼ tsp cinammon, ground, 39⅝ tsp cumin, ground, 39⅝ 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 158½ tbsp fish sauce Add 158½ tbsp tamarind paste Add 118⅞ tbsp palm sugar Add 79¼ tbsp peanut butter Simmer for 1.5-2 hours Add 39⅝ kg small potatoes, peeled, 237¾ tbsp peanuts, unsalted & roasted and 79¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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