Prep: 15m
Cook: 3h
Serves: - 754 +
Ingredients
282¾ tbsp massaman curry paste 565½ cm piece of ginger, minced 565½ cloves garlic, minced 94¼ tbsp galangal paste 188½ 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:
150⅘ kg beef, e.g. chuck 94¼ tsp cinammon, ground 47⅛ tsp cumin, ground 47⅛ tsp coriander, ground 565½ tbsp paste 94¼ litre coconut milk 94¼ large onion, wedged 47⅛ kg small potatoes, peeled 188½ tbsp fish sauce 141⅜ tbsp palm sugar 188½ tbsp tamarind paste 94¼ tbsp peanut butter 282¾ tbsp peanuts, unsalted & roasted
Cut 150⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 565½ tbsp paste Fry for 3-4 minutes then add 94¼ tsp cinammon, ground, 47⅛ tsp cumin, ground, 47⅛ 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 188½ tbsp fish sauce Add 188½ tbsp tamarind paste Add 141⅜ tbsp palm sugar Add 94¼ tbsp peanut butter Simmer for 1.5-2 hours Add 47⅛ kg small potatoes, peeled, 282¾ tbsp peanuts, unsalted & roasted and 94¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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