Prep: 15m
Cook: 3h
Serves: - 682 +
Ingredients
255¾ tbsp massaman curry paste 511½ cm piece of ginger, minced 511½ cloves garlic, minced 85¼ tbsp galangal paste 170½ 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:
136⅖ kg beef, e.g. chuck 85¼ tsp cinammon, ground 42⅝ tsp cumin, ground 42⅝ tsp coriander, ground 511½ tbsp paste 85¼ litre coconut milk 85¼ large onion, wedged 42⅝ kg small potatoes, peeled 170½ tbsp fish sauce 127⅞ tbsp palm sugar 170½ tbsp tamarind paste 85¼ tbsp peanut butter 255¾ tbsp peanuts, unsalted & roasted
Cut 136⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 511½ tbsp paste Fry for 3-4 minutes then add 85¼ tsp cinammon, ground, 42⅝ tsp cumin, ground, 42⅝ 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 170½ tbsp fish sauce Add 170½ tbsp tamarind paste Add 127⅞ tbsp palm sugar Add 85¼ tbsp peanut butter Simmer for 1.5-2 hours Add 42⅝ kg small potatoes, peeled, 255¾ tbsp peanuts, unsalted & roasted and 85¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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