Prep: 15m
Cook: 3h
Serves: - 718 +
Ingredients
269¼ tbsp massaman curry paste 538½ cm piece of ginger, minced 538½ cloves garlic, minced 89¾ tbsp galangal paste 179½ 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:
143⅗ kg beef, e.g. chuck 89¾ tsp cinammon, ground 44⅞ tsp cumin, ground 44⅞ tsp coriander, ground 538½ tbsp paste 89¾ litre coconut milk 89¾ large onion, wedged 44⅞ kg small potatoes, peeled 179½ tbsp fish sauce 134⅝ tbsp palm sugar 179½ tbsp tamarind paste 89¾ tbsp peanut butter 269¼ tbsp peanuts, unsalted & roasted
Cut 143⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 538½ tbsp paste Fry for 3-4 minutes then add 89¾ tsp cinammon, ground, 44⅞ tsp cumin, ground, 44⅞ 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 179½ tbsp fish sauce Add 179½ tbsp tamarind paste Add 134⅝ tbsp palm sugar Add 89¾ tbsp peanut butter Simmer for 1.5-2 hours Add 44⅞ kg small potatoes, peeled, 269¼ tbsp peanuts, unsalted & roasted and 89¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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