Prep: 15m
Cook: 3h
Serves: - 706 +
Ingredients
264¾ tbsp massaman curry paste 529½ cm piece of ginger, minced 529½ cloves garlic, minced 88¼ tbsp galangal paste 176½ 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:
141⅕ kg beef, e.g. chuck 88¼ tsp cinammon, ground 44⅛ tsp cumin, ground 44⅛ tsp coriander, ground 529½ tbsp paste 88¼ litre coconut milk 88¼ large onion, wedged 44⅛ kg small potatoes, peeled 176½ tbsp fish sauce 132⅜ tbsp palm sugar 176½ tbsp tamarind paste 88¼ tbsp peanut butter 264¾ tbsp peanuts, unsalted & roasted
Cut 141⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 529½ tbsp paste Fry for 3-4 minutes then add 88¼ tsp cinammon, ground, 44⅛ tsp cumin, ground, 44⅛ 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 176½ tbsp fish sauce Add 176½ tbsp tamarind paste Add 132⅜ tbsp palm sugar Add 88¼ tbsp peanut butter Simmer for 1.5-2 hours Add 44⅛ kg small potatoes, peeled, 264¾ tbsp peanuts, unsalted & roasted and 88¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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