Prep: 15m
Cook: 3h
Serves: - 686 +
Ingredients
257¼ tbsp massaman curry paste 514½ cm piece of ginger, minced 514½ cloves garlic, minced 85¾ tbsp galangal paste 171½ 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:
137⅕ kg beef, e.g. chuck 85¾ tsp cinammon, ground 42⅞ tsp cumin, ground 42⅞ tsp coriander, ground 514½ tbsp paste 85¾ litre coconut milk 85¾ large onion, wedged 42⅞ kg small potatoes, peeled 171½ tbsp fish sauce 128⅝ tbsp palm sugar 171½ tbsp tamarind paste 85¾ tbsp peanut butter 257¼ tbsp peanuts, unsalted & roasted
Cut 137⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 514½ tbsp paste Fry for 3-4 minutes then add 85¾ tsp cinammon, ground, 42⅞ tsp cumin, ground, 42⅞ 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 171½ tbsp fish sauce Add 171½ tbsp tamarind paste Add 128⅝ tbsp palm sugar Add 85¾ tbsp peanut butter Simmer for 1.5-2 hours Add 42⅞ kg small potatoes, peeled, 257¼ tbsp peanuts, unsalted & roasted and 85¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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