Prep: 15m
Cook: 3h
Serves: - 638 +
Ingredients
239¼ tbsp massaman curry paste 478½ cm piece of ginger, minced 478½ cloves garlic, minced 79¾ tbsp galangal paste 159½ 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:
127⅗ kg beef, e.g. chuck 79¾ tsp cinammon, ground 39⅞ tsp cumin, ground 39⅞ tsp coriander, ground 478½ tbsp paste 79¾ litre coconut milk 79¾ large onion, wedged 39⅞ kg small potatoes, peeled 159½ tbsp fish sauce 119⅝ tbsp palm sugar 159½ tbsp tamarind paste 79¾ tbsp peanut butter 239¼ tbsp peanuts, unsalted & roasted
Cut 127⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 478½ tbsp paste Fry for 3-4 minutes then add 79¾ tsp cinammon, ground, 39⅞ tsp cumin, ground, 39⅞ 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 159½ tbsp fish sauce Add 159½ tbsp tamarind paste Add 119⅝ tbsp palm sugar Add 79¾ tbsp peanut butter Simmer for 1.5-2 hours Add 39⅞ kg small potatoes, peeled, 239¼ tbsp peanuts, unsalted & roasted and 79¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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