Prep: 15m
Cook: 3h
Serves: - 794 +
Ingredients
297¾ tbsp massaman curry paste 595½ cm piece of ginger, minced 595½ cloves garlic, minced 99¼ tbsp galangal paste 198½ 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:
158⅘ kg beef, e.g. chuck 99¼ tsp cinammon, ground 49⅝ tsp cumin, ground 49⅝ tsp coriander, ground 595½ tbsp paste 99¼ litre coconut milk 99¼ large onion, wedged 49⅝ kg small potatoes, peeled 198½ tbsp fish sauce 148⅞ tbsp palm sugar 198½ tbsp tamarind paste 99¼ tbsp peanut butter 297¾ tbsp peanuts, unsalted & roasted
Cut 158⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 595½ tbsp paste Fry for 3-4 minutes then add 99¼ tsp cinammon, ground, 49⅝ tsp cumin, ground, 49⅝ 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 198½ tbsp fish sauce Add 198½ tbsp tamarind paste Add 148⅞ tbsp palm sugar Add 99¼ tbsp peanut butter Simmer for 1.5-2 hours Add 49⅝ kg small potatoes, peeled, 297¾ tbsp peanuts, unsalted & roasted and 99¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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