Prep: 15m
Cook: 3h
Serves: - 694 +
Ingredients
260¼ tbsp massaman curry paste 520½ cm piece of ginger, minced 520½ cloves garlic, minced 86¾ tbsp galangal paste 173½ 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:
138⅘ kg beef, e.g. chuck 86¾ tsp cinammon, ground 43⅜ tsp cumin, ground 43⅜ tsp coriander, ground 520½ tbsp paste 86¾ litre coconut milk 86¾ large onion, wedged 43⅜ kg small potatoes, peeled 173½ tbsp fish sauce 130⅛ tbsp palm sugar 173½ tbsp tamarind paste 86¾ tbsp peanut butter 260¼ tbsp peanuts, unsalted & roasted
Cut 138⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 520½ tbsp paste Fry for 3-4 minutes then add 86¾ tsp cinammon, ground, 43⅜ tsp cumin, ground, 43⅜ 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 173½ tbsp fish sauce Add 173½ tbsp tamarind paste Add 130⅛ tbsp palm sugar Add 86¾ tbsp peanut butter Simmer for 1.5-2 hours Add 43⅜ kg small potatoes, peeled, 260¼ tbsp peanuts, unsalted & roasted and 86¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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