Prep: 15m
Cook: 3h
Serves: - 814 +
Ingredients
305¼ tbsp massaman curry paste 610½ cm piece of ginger, minced 610½ cloves garlic, minced 101¾ tbsp galangal paste 203½ 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:
162⅘ kg beef, e.g. chuck 101¾ tsp cinammon, ground 50⅞ tsp cumin, ground 50⅞ tsp coriander, ground 610½ tbsp paste 101¾ litre coconut milk 101¾ large onion, wedged 50⅞ kg small potatoes, peeled 203½ tbsp fish sauce 152⅝ tbsp palm sugar 203½ tbsp tamarind paste 101¾ tbsp peanut butter 305¼ tbsp peanuts, unsalted & roasted
Cut 162⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 610½ tbsp paste Fry for 3-4 minutes then add 101¾ tsp cinammon, ground, 50⅞ tsp cumin, ground, 50⅞ 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 203½ tbsp fish sauce Add 203½ tbsp tamarind paste Add 152⅝ tbsp palm sugar Add 101¾ tbsp peanut butter Simmer for 1.5-2 hours Add 50⅞ kg small potatoes, peeled, 305¼ tbsp peanuts, unsalted & roasted and 101¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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