Prep: 15m
Cook: 3h
Serves: - 796 +
Ingredients
298½ tbsp massaman curry paste 597 cm piece of ginger, minced 597 cloves garlic, minced 99½ tbsp galangal paste 199 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:
159⅕ kg beef, e.g. chuck 99½ tsp cinammon, ground 49¾ tsp cumin, ground 49¾ tsp coriander, ground 597 tbsp paste 99½ litre coconut milk 99½ large onion, wedged 49¾ kg small potatoes, peeled 199 tbsp fish sauce 149¼ tbsp palm sugar 199 tbsp tamarind paste 99½ tbsp peanut butter 298½ tbsp peanuts, unsalted & roasted
Cut 159⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 597 tbsp paste Fry for 3-4 minutes then add 99½ tsp cinammon, ground, 49¾ tsp cumin, ground, 49¾ 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 199 tbsp fish sauce Add 199 tbsp tamarind paste Add 149¼ tbsp palm sugar Add 99½ tbsp peanut butter Simmer for 1.5-2 hours Add 49¾ kg small potatoes, peeled, 298½ tbsp peanuts, unsalted & roasted and 99½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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