Prep: 15m
Cook: 3h
Serves: - 654 +
Ingredients
245¼ tbsp massaman curry paste 490½ cm piece of ginger, minced 490½ cloves garlic, minced 81¾ tbsp galangal paste 163½ 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:
130⅘ kg beef, e.g. chuck 81¾ tsp cinammon, ground 40⅞ tsp cumin, ground 40⅞ tsp coriander, ground 490½ tbsp paste 81¾ litre coconut milk 81¾ large onion, wedged 40⅞ kg small potatoes, peeled 163½ tbsp fish sauce 122⅝ tbsp palm sugar 163½ tbsp tamarind paste 81¾ tbsp peanut butter 245¼ tbsp peanuts, unsalted & roasted
Cut 130⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 490½ tbsp paste Fry for 3-4 minutes then add 81¾ tsp cinammon, ground, 40⅞ tsp cumin, ground, 40⅞ 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 163½ tbsp fish sauce Add 163½ tbsp tamarind paste Add 122⅝ tbsp palm sugar Add 81¾ tbsp peanut butter Simmer for 1.5-2 hours Add 40⅞ kg small potatoes, peeled, 245¼ tbsp peanuts, unsalted & roasted and 81¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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