Prep: 15m
Cook: 3h
Serves: - 778 +
Ingredients
291¾ tbsp massaman curry paste 583½ cm piece of ginger, minced 583½ cloves garlic, minced 97¼ tbsp galangal paste 194½ 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:
155⅗ kg beef, e.g. chuck 97¼ tsp cinammon, ground 48⅝ tsp cumin, ground 48⅝ tsp coriander, ground 583½ tbsp paste 97¼ litre coconut milk 97¼ large onion, wedged 48⅝ kg small potatoes, peeled 194½ tbsp fish sauce 145⅞ tbsp palm sugar 194½ tbsp tamarind paste 97¼ tbsp peanut butter 291¾ tbsp peanuts, unsalted & roasted
Cut 155⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 583½ tbsp paste Fry for 3-4 minutes then add 97¼ tsp cinammon, ground, 48⅝ tsp cumin, ground, 48⅝ 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 194½ tbsp fish sauce Add 194½ tbsp tamarind paste Add 145⅞ tbsp palm sugar Add 97¼ tbsp peanut butter Simmer for 1.5-2 hours Add 48⅝ kg small potatoes, peeled, 291¾ tbsp peanuts, unsalted & roasted and 97¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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