Prep: 15m
Cook: 3h
Serves: - 714 +
Ingredients
267¾ tbsp massaman curry paste 535½ cm piece of ginger, minced 535½ cloves garlic, minced 89¼ tbsp galangal paste 178½ 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:
142⅘ kg beef, e.g. chuck 89¼ tsp cinammon, ground 44⅝ tsp cumin, ground 44⅝ tsp coriander, ground 535½ tbsp paste 89¼ litre coconut milk 89¼ large onion, wedged 44⅝ kg small potatoes, peeled 178½ tbsp fish sauce 133⅞ tbsp palm sugar 178½ tbsp tamarind paste 89¼ tbsp peanut butter 267¾ tbsp peanuts, unsalted & roasted
Cut 142⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 535½ tbsp paste Fry for 3-4 minutes then add 89¼ tsp cinammon, ground, 44⅝ tsp cumin, ground, 44⅝ 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 178½ tbsp fish sauce Add 178½ tbsp tamarind paste Add 133⅞ tbsp palm sugar Add 89¼ tbsp peanut butter Simmer for 1.5-2 hours Add 44⅝ kg small potatoes, peeled, 267¾ tbsp peanuts, unsalted & roasted and 89¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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