Prep: 15m
Cook: 3h
Serves: - 748 +
Ingredients
280½ tbsp massaman curry paste 561 cm piece of ginger, minced 561 cloves garlic, minced 93½ tbsp galangal paste 187 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:
149⅗ kg beef, e.g. chuck 93½ tsp cinammon, ground 46¾ tsp cumin, ground 46¾ tsp coriander, ground 561 tbsp paste 93½ litre coconut milk 93½ large onion, wedged 46¾ kg small potatoes, peeled 187 tbsp fish sauce 140¼ tbsp palm sugar 187 tbsp tamarind paste 93½ tbsp peanut butter 280½ tbsp peanuts, unsalted & roasted
Cut 149⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 561 tbsp paste Fry for 3-4 minutes then add 93½ tsp cinammon, ground, 46¾ tsp cumin, ground, 46¾ 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 187 tbsp fish sauce Add 187 tbsp tamarind paste Add 140¼ tbsp palm sugar Add 93½ tbsp peanut butter Simmer for 1.5-2 hours Add 46¾ kg small potatoes, peeled, 280½ tbsp peanuts, unsalted & roasted and 93½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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