Prep: 15m
Cook: 3h
Serves: - 822 +
Ingredients
308¼ tbsp massaman curry paste 616½ cm piece of ginger, minced 616½ cloves garlic, minced 102¾ tbsp galangal paste 205½ 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:
164⅖ kg beef, e.g. chuck 102¾ tsp cinammon, ground 51⅜ tsp cumin, ground 51⅜ tsp coriander, ground 616½ tbsp paste 102¾ litre coconut milk 102¾ large onion, wedged 51⅜ kg small potatoes, peeled 205½ tbsp fish sauce 154⅛ tbsp palm sugar 205½ tbsp tamarind paste 102¾ tbsp peanut butter 308¼ tbsp peanuts, unsalted & roasted
Cut 164⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 616½ tbsp paste Fry for 3-4 minutes then add 102¾ tsp cinammon, ground, 51⅜ tsp cumin, ground, 51⅜ 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 205½ tbsp fish sauce Add 205½ tbsp tamarind paste Add 154⅛ tbsp palm sugar Add 102¾ tbsp peanut butter Simmer for 1.5-2 hours Add 51⅜ kg small potatoes, peeled, 308¼ tbsp peanuts, unsalted & roasted and 102¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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