Prep: 15m
Cook: 3h
Serves: - 828 +
Ingredients
310½ tbsp massaman curry paste 621 cm piece of ginger, minced 621 cloves garlic, minced 103½ tbsp galangal paste 207 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:
165⅗ kg beef, e.g. chuck 103½ tsp cinammon, ground 51¾ tsp cumin, ground 51¾ tsp coriander, ground 621 tbsp paste 103½ litre coconut milk 103½ large onion, wedged 51¾ kg small potatoes, peeled 207 tbsp fish sauce 155¼ tbsp palm sugar 207 tbsp tamarind paste 103½ tbsp peanut butter 310½ tbsp peanuts, unsalted & roasted
Cut 165⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 621 tbsp paste Fry for 3-4 minutes then add 103½ tsp cinammon, ground, 51¾ tsp cumin, ground, 51¾ 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 207 tbsp fish sauce Add 207 tbsp tamarind paste Add 155¼ tbsp palm sugar Add 103½ tbsp peanut butter Simmer for 1.5-2 hours Add 51¾ kg small potatoes, peeled, 310½ tbsp peanuts, unsalted & roasted and 103½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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