Prep: 15m
Cook: 3h
Serves: - 786 +
Ingredients
294¾ tbsp massaman curry paste 589½ cm piece of ginger, minced 589½ cloves garlic, minced 98¼ tbsp galangal paste 196½ 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:
157⅕ kg beef, e.g. chuck 98¼ tsp cinammon, ground 49⅛ tsp cumin, ground 49⅛ tsp coriander, ground 589½ tbsp paste 98¼ litre coconut milk 98¼ large onion, wedged 49⅛ kg small potatoes, peeled 196½ tbsp fish sauce 147⅜ tbsp palm sugar 196½ tbsp tamarind paste 98¼ tbsp peanut butter 294¾ tbsp peanuts, unsalted & roasted
Cut 157⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 589½ tbsp paste Fry for 3-4 minutes then add 98¼ tsp cinammon, ground, 49⅛ tsp cumin, ground, 49⅛ 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 196½ tbsp fish sauce Add 196½ tbsp tamarind paste Add 147⅜ tbsp palm sugar Add 98¼ tbsp peanut butter Simmer for 1.5-2 hours Add 49⅛ kg small potatoes, peeled, 294¾ tbsp peanuts, unsalted & roasted and 98¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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