Prep: 15m
Cook: 3h
Serves: - 826 +
Ingredients
309¾ tbsp massaman curry paste 619½ cm piece of ginger, minced 619½ cloves garlic, minced 103¼ tbsp galangal paste 206½ 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:
165⅕ kg beef, e.g. chuck 103¼ tsp cinammon, ground 51⅝ tsp cumin, ground 51⅝ tsp coriander, ground 619½ tbsp paste 103¼ litre coconut milk 103¼ large onion, wedged 51⅝ kg small potatoes, peeled 206½ tbsp fish sauce 154⅞ tbsp palm sugar 206½ tbsp tamarind paste 103¼ tbsp peanut butter 309¾ tbsp peanuts, unsalted & roasted
Cut 165⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 619½ tbsp paste Fry for 3-4 minutes then add 103¼ tsp cinammon, ground, 51⅝ tsp cumin, ground, 51⅝ 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 206½ tbsp fish sauce Add 206½ tbsp tamarind paste Add 154⅞ tbsp palm sugar Add 103¼ tbsp peanut butter Simmer for 1.5-2 hours Add 51⅝ kg small potatoes, peeled, 309¾ tbsp peanuts, unsalted & roasted and 103¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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