Prep: 15m
Cook: 3h
Serves: - 652 +
Ingredients
244½ tbsp massaman curry paste 489 cm piece of ginger, minced 489 cloves garlic, minced 81½ tbsp galangal paste 163 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:
130⅖ kg beef, e.g. chuck 81½ tsp cinammon, ground 40¾ tsp cumin, ground 40¾ tsp coriander, ground 489 tbsp paste 81½ litre coconut milk 81½ large onion, wedged 40¾ kg small potatoes, peeled 163 tbsp fish sauce 122¼ tbsp palm sugar 163 tbsp tamarind paste 81½ tbsp peanut butter 244½ tbsp peanuts, unsalted & roasted
Cut 130⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 489 tbsp paste Fry for 3-4 minutes then add 81½ tsp cinammon, ground, 40¾ tsp cumin, ground, 40¾ 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 163 tbsp fish sauce Add 163 tbsp tamarind paste Add 122¼ tbsp palm sugar Add 81½ tbsp peanut butter Simmer for 1.5-2 hours Add 40¾ kg small potatoes, peeled, 244½ tbsp peanuts, unsalted & roasted and 81½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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