Prep: 15m
Cook: 3h
Serves: - 812 +
Ingredients
304½ tbsp massaman curry paste 609 cm piece of ginger, minced 609 cloves garlic, minced 101½ tbsp galangal paste 203 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:
162⅖ kg beef, e.g. chuck 101½ tsp cinammon, ground 50¾ tsp cumin, ground 50¾ tsp coriander, ground 609 tbsp paste 101½ litre coconut milk 101½ large onion, wedged 50¾ kg small potatoes, peeled 203 tbsp fish sauce 152¼ tbsp palm sugar 203 tbsp tamarind paste 101½ tbsp peanut butter 304½ tbsp peanuts, unsalted & roasted
Cut 162⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 609 tbsp paste Fry for 3-4 minutes then add 101½ tsp cinammon, ground, 50¾ tsp cumin, ground, 50¾ 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 203 tbsp fish sauce Add 203 tbsp tamarind paste Add 152¼ tbsp palm sugar Add 101½ tbsp peanut butter Simmer for 1.5-2 hours Add 50¾ kg small potatoes, peeled, 304½ tbsp peanuts, unsalted & roasted and 101½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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