Prep: 15m
Cook: 3h
Serves: - 766 +
Ingredients
287¼ tbsp massaman curry paste 574½ cm piece of ginger, minced 574½ cloves garlic, minced 95¾ tbsp galangal paste 191½ 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:
153⅕ kg beef, e.g. chuck 95¾ tsp cinammon, ground 47⅞ tsp cumin, ground 47⅞ tsp coriander, ground 574½ tbsp paste 95¾ litre coconut milk 95¾ large onion, wedged 47⅞ kg small potatoes, peeled 191½ tbsp fish sauce 143⅝ tbsp palm sugar 191½ tbsp tamarind paste 95¾ tbsp peanut butter 287¼ tbsp peanuts, unsalted & roasted
Cut 153⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 574½ tbsp paste Fry for 3-4 minutes then add 95¾ tsp cinammon, ground, 47⅞ tsp cumin, ground, 47⅞ 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 191½ tbsp fish sauce Add 191½ tbsp tamarind paste Add 143⅝ tbsp palm sugar Add 95¾ tbsp peanut butter Simmer for 1.5-2 hours Add 47⅞ kg small potatoes, peeled, 287¼ tbsp peanuts, unsalted & roasted and 95¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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