Prep: 15m
Cook: 3h
Serves: - 702 +
Ingredients
263¼ tbsp massaman curry paste 526½ cm piece of ginger, minced 526½ cloves garlic, minced 87¾ tbsp galangal paste 175½ 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:
140⅖ kg beef, e.g. chuck 87¾ tsp cinammon, ground 43⅞ tsp cumin, ground 43⅞ tsp coriander, ground 526½ tbsp paste 87¾ litre coconut milk 87¾ large onion, wedged 43⅞ kg small potatoes, peeled 175½ tbsp fish sauce 131⅝ tbsp palm sugar 175½ tbsp tamarind paste 87¾ tbsp peanut butter 263¼ tbsp peanuts, unsalted & roasted
Cut 140⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 526½ tbsp paste Fry for 3-4 minutes then add 87¾ tsp cinammon, ground, 43⅞ tsp cumin, ground, 43⅞ 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 175½ tbsp fish sauce Add 175½ tbsp tamarind paste Add 131⅝ tbsp palm sugar Add 87¾ tbsp peanut butter Simmer for 1.5-2 hours Add 43⅞ kg small potatoes, peeled, 263¼ tbsp peanuts, unsalted & roasted and 87¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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