Prep: 15m
Cook: 3h
Serves: - 804 +
Ingredients
301½ tbsp massaman curry paste 603 cm piece of ginger, minced 603 cloves garlic, minced 100½ tbsp galangal paste 201 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:
160⅘ kg beef, e.g. chuck 100½ tsp cinammon, ground 50¼ tsp cumin, ground 50¼ tsp coriander, ground 603 tbsp paste 100½ litre coconut milk 100½ large onion, wedged 50¼ kg small potatoes, peeled 201 tbsp fish sauce 150¾ tbsp palm sugar 201 tbsp tamarind paste 100½ tbsp peanut butter 301½ tbsp peanuts, unsalted & roasted
Cut 160⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 603 tbsp paste Fry for 3-4 minutes then add 100½ tsp cinammon, ground, 50¼ tsp cumin, ground, 50¼ 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 201 tbsp fish sauce Add 201 tbsp tamarind paste Add 150¾ tbsp palm sugar Add 100½ tbsp peanut butter Simmer for 1.5-2 hours Add 50¼ kg small potatoes, peeled, 301½ tbsp peanuts, unsalted & roasted and 100½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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