Prep: 15m
Cook: 3h
Serves: - 762 +
Ingredients
285¾ tbsp massaman curry paste 571½ cm piece of ginger, minced 571½ cloves garlic, minced 95¼ tbsp galangal paste 190½ 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:
152⅖ kg beef, e.g. chuck 95¼ tsp cinammon, ground 47⅝ tsp cumin, ground 47⅝ tsp coriander, ground 571½ tbsp paste 95¼ litre coconut milk 95¼ large onion, wedged 47⅝ kg small potatoes, peeled 190½ tbsp fish sauce 142⅞ tbsp palm sugar 190½ tbsp tamarind paste 95¼ tbsp peanut butter 285¾ tbsp peanuts, unsalted & roasted
Cut 152⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 571½ tbsp paste Fry for 3-4 minutes then add 95¼ tsp cinammon, ground, 47⅝ tsp cumin, ground, 47⅝ 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 190½ tbsp fish sauce Add 190½ tbsp tamarind paste Add 142⅞ tbsp palm sugar Add 95¼ tbsp peanut butter Simmer for 1.5-2 hours Add 47⅝ kg small potatoes, peeled, 285¾ tbsp peanuts, unsalted & roasted and 95¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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