Prep: 15m
Cook: 3h
Serves: - 722 +
Ingredients
270¾ tbsp massaman curry paste 541½ cm piece of ginger, minced 541½ cloves garlic, minced 90¼ tbsp galangal paste 180½ 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:
144⅖ kg beef, e.g. chuck 90¼ tsp cinammon, ground 45⅛ tsp cumin, ground 45⅛ tsp coriander, ground 541½ tbsp paste 90¼ litre coconut milk 90¼ large onion, wedged 45⅛ kg small potatoes, peeled 180½ tbsp fish sauce 135⅜ tbsp palm sugar 180½ tbsp tamarind paste 90¼ tbsp peanut butter 270¾ tbsp peanuts, unsalted & roasted
Cut 144⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 541½ tbsp paste Fry for 3-4 minutes then add 90¼ tsp cinammon, ground, 45⅛ tsp cumin, ground, 45⅛ 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 180½ tbsp fish sauce Add 180½ tbsp tamarind paste Add 135⅜ tbsp palm sugar Add 90¼ tbsp peanut butter Simmer for 1.5-2 hours Add 45⅛ kg small potatoes, peeled, 270¾ tbsp peanuts, unsalted & roasted and 90¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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