Prep: 15m
Cook: 3h
Serves: - 806 +
Ingredients
302¼ tbsp massaman curry paste 604½ cm piece of ginger, minced 604½ cloves garlic, minced 100¾ tbsp galangal paste 201½ 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:
161⅕ kg beef, e.g. chuck 100¾ tsp cinammon, ground 50⅜ tsp cumin, ground 50⅜ tsp coriander, ground 604½ tbsp paste 100¾ litre coconut milk 100¾ large onion, wedged 50⅜ kg small potatoes, peeled 201½ tbsp fish sauce 151⅛ tbsp palm sugar 201½ tbsp tamarind paste 100¾ tbsp peanut butter 302¼ tbsp peanuts, unsalted & roasted
Cut 161⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 604½ tbsp paste Fry for 3-4 minutes then add 100¾ tsp cinammon, ground, 50⅜ tsp cumin, ground, 50⅜ 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 201½ tbsp fish sauce Add 201½ tbsp tamarind paste Add 151⅛ tbsp palm sugar Add 100¾ tbsp peanut butter Simmer for 1.5-2 hours Add 50⅜ kg small potatoes, peeled, 302¼ tbsp peanuts, unsalted & roasted and 100¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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