Prep: 15m
Cook: 3h
Serves: - 746 +
Ingredients
279¾ tbsp massaman curry paste 559½ cm piece of ginger, minced 559½ cloves garlic, minced 93¼ tbsp galangal paste 186½ 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:
149⅕ kg beef, e.g. chuck 93¼ tsp cinammon, ground 46⅝ tsp cumin, ground 46⅝ tsp coriander, ground 559½ tbsp paste 93¼ litre coconut milk 93¼ large onion, wedged 46⅝ kg small potatoes, peeled 186½ tbsp fish sauce 139⅞ tbsp palm sugar 186½ tbsp tamarind paste 93¼ tbsp peanut butter 279¾ tbsp peanuts, unsalted & roasted
Cut 149⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 559½ tbsp paste Fry for 3-4 minutes then add 93¼ tsp cinammon, ground, 46⅝ tsp cumin, ground, 46⅝ 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 186½ tbsp fish sauce Add 186½ tbsp tamarind paste Add 139⅞ tbsp palm sugar Add 93¼ tbsp peanut butter Simmer for 1.5-2 hours Add 46⅝ kg small potatoes, peeled, 279¾ tbsp peanuts, unsalted & roasted and 93¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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