Prep: 15m
Cook: 3h
Serves: - 674 +
Ingredients
252¾ tbsp massaman curry paste 505½ cm piece of ginger, minced 505½ cloves garlic, minced 84¼ tbsp galangal paste 168½ 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:
134⅘ kg beef, e.g. chuck 84¼ tsp cinammon, ground 42⅛ tsp cumin, ground 42⅛ tsp coriander, ground 505½ tbsp paste 84¼ litre coconut milk 84¼ large onion, wedged 42⅛ kg small potatoes, peeled 168½ tbsp fish sauce 126⅜ tbsp palm sugar 168½ tbsp tamarind paste 84¼ tbsp peanut butter 252¾ tbsp peanuts, unsalted & roasted
Cut 134⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 505½ tbsp paste Fry for 3-4 minutes then add 84¼ tsp cinammon, ground, 42⅛ tsp cumin, ground, 42⅛ 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 168½ tbsp fish sauce Add 168½ tbsp tamarind paste Add 126⅜ tbsp palm sugar Add 84¼ tbsp peanut butter Simmer for 1.5-2 hours Add 42⅛ kg small potatoes, peeled, 252¾ tbsp peanuts, unsalted & roasted and 84¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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