Prep: 15m
Cook: 3h
Serves: - 802 +
Ingredients
300¾ tbsp massaman curry paste 601½ cm piece of ginger, minced 601½ cloves garlic, minced 100¼ tbsp galangal paste 200½ 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:
160⅖ kg beef, e.g. chuck 100¼ tsp cinammon, ground 50⅛ tsp cumin, ground 50⅛ tsp coriander, ground 601½ tbsp paste 100¼ litre coconut milk 100¼ large onion, wedged 50⅛ kg small potatoes, peeled 200½ tbsp fish sauce 150⅜ tbsp palm sugar 200½ tbsp tamarind paste 100¼ tbsp peanut butter 300¾ tbsp peanuts, unsalted & roasted
Cut 160⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 601½ tbsp paste Fry for 3-4 minutes then add 100¼ tsp cinammon, ground, 50⅛ tsp cumin, ground, 50⅛ 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 200½ tbsp fish sauce Add 200½ tbsp tamarind paste Add 150⅜ tbsp palm sugar Add 100¼ tbsp peanut butter Simmer for 1.5-2 hours Add 50⅛ kg small potatoes, peeled, 300¾ tbsp peanuts, unsalted & roasted and 100¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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