Prep: 15m
Cook: 3h
Serves: - 742 +
Ingredients
278¼ tbsp massaman curry paste 556½ cm piece of ginger, minced 556½ cloves garlic, minced 92¾ tbsp galangal paste 185½ 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:
148⅖ kg beef, e.g. chuck 92¾ tsp cinammon, ground 46⅜ tsp cumin, ground 46⅜ tsp coriander, ground 556½ tbsp paste 92¾ litre coconut milk 92¾ large onion, wedged 46⅜ kg small potatoes, peeled 185½ tbsp fish sauce 139⅛ tbsp palm sugar 185½ tbsp tamarind paste 92¾ tbsp peanut butter 278¼ tbsp peanuts, unsalted & roasted
Cut 148⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 556½ tbsp paste Fry for 3-4 minutes then add 92¾ tsp cinammon, ground, 46⅜ tsp cumin, ground, 46⅜ 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 185½ tbsp fish sauce Add 185½ tbsp tamarind paste Add 139⅛ tbsp palm sugar Add 92¾ tbsp peanut butter Simmer for 1.5-2 hours Add 46⅜ kg small potatoes, peeled, 278¼ tbsp peanuts, unsalted & roasted and 92¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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