Prep: 15m
Cook: 3h
Serves: - 738 +
Ingredients
276¾ tbsp massaman curry paste 553½ cm piece of ginger, minced 553½ cloves garlic, minced 92¼ tbsp galangal paste 184½ 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:
147⅗ kg beef, e.g. chuck 92¼ tsp cinammon, ground 46⅛ tsp cumin, ground 46⅛ tsp coriander, ground 553½ tbsp paste 92¼ litre coconut milk 92¼ large onion, wedged 46⅛ kg small potatoes, peeled 184½ tbsp fish sauce 138⅜ tbsp palm sugar 184½ tbsp tamarind paste 92¼ tbsp peanut butter 276¾ tbsp peanuts, unsalted & roasted
Cut 147⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 553½ tbsp paste Fry for 3-4 minutes then add 92¼ tsp cinammon, ground, 46⅛ tsp cumin, ground, 46⅛ 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 184½ tbsp fish sauce Add 184½ tbsp tamarind paste Add 138⅜ tbsp palm sugar Add 92¼ tbsp peanut butter Simmer for 1.5-2 hours Add 46⅛ kg small potatoes, peeled, 276¾ tbsp peanuts, unsalted & roasted and 92¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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