Prep: 15m
Cook: 3h
Serves: - 726 +
Ingredients
272¼ tbsp massaman curry paste 544½ cm piece of ginger, minced 544½ cloves garlic, minced 90¾ tbsp galangal paste 181½ 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:
145⅕ kg beef, e.g. chuck 90¾ tsp cinammon, ground 45⅜ tsp cumin, ground 45⅜ tsp coriander, ground 544½ tbsp paste 90¾ litre coconut milk 90¾ large onion, wedged 45⅜ kg small potatoes, peeled 181½ tbsp fish sauce 136⅛ tbsp palm sugar 181½ tbsp tamarind paste 90¾ tbsp peanut butter 272¼ tbsp peanuts, unsalted & roasted
Cut 145⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 544½ tbsp paste Fry for 3-4 minutes then add 90¾ tsp cinammon, ground, 45⅜ tsp cumin, ground, 45⅜ 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 181½ tbsp fish sauce Add 181½ tbsp tamarind paste Add 136⅛ tbsp palm sugar Add 90¾ tbsp peanut butter Simmer for 1.5-2 hours Add 45⅜ kg small potatoes, peeled, 272¼ tbsp peanuts, unsalted & roasted and 90¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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