Prep: 15m
Cook: 3h
Serves: - 692 +
Ingredients
259½ tbsp massaman curry paste 519 cm piece of ginger, minced 519 cloves garlic, minced 86½ tbsp galangal paste 173 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:
138⅖ kg beef, e.g. chuck 86½ tsp cinammon, ground 43¼ tsp cumin, ground 43¼ tsp coriander, ground 519 tbsp paste 86½ litre coconut milk 86½ large onion, wedged 43¼ kg small potatoes, peeled 173 tbsp fish sauce 129¾ tbsp palm sugar 173 tbsp tamarind paste 86½ tbsp peanut butter 259½ tbsp peanuts, unsalted & roasted
Cut 138⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 519 tbsp paste Fry for 3-4 minutes then add 86½ tsp cinammon, ground, 43¼ tsp cumin, ground, 43¼ 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 173 tbsp fish sauce Add 173 tbsp tamarind paste Add 129¾ tbsp palm sugar Add 86½ tbsp peanut butter Simmer for 1.5-2 hours Add 43¼ kg small potatoes, peeled, 259½ tbsp peanuts, unsalted & roasted and 86½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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