Prep: 15m
Cook: 3h
Serves: - 642 +
Ingredients
240¾ tbsp massaman curry paste 481½ cm piece of ginger, minced 481½ cloves garlic, minced 80¼ tbsp galangal paste 160½ 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:
128⅖ kg beef, e.g. chuck 80¼ tsp cinammon, ground 40⅛ tsp cumin, ground 40⅛ tsp coriander, ground 481½ tbsp paste 80¼ litre coconut milk 80¼ large onion, wedged 40⅛ kg small potatoes, peeled 160½ tbsp fish sauce 120⅜ tbsp palm sugar 160½ tbsp tamarind paste 80¼ tbsp peanut butter 240¾ tbsp peanuts, unsalted & roasted
Cut 128⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 481½ tbsp paste Fry for 3-4 minutes then add 80¼ tsp cinammon, ground, 40⅛ tsp cumin, ground, 40⅛ 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 160½ tbsp fish sauce Add 160½ tbsp tamarind paste Add 120⅜ tbsp palm sugar Add 80¼ tbsp peanut butter Simmer for 1.5-2 hours Add 40⅛ kg small potatoes, peeled, 240¾ tbsp peanuts, unsalted & roasted and 80¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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