Prep: 15m
Cook: 3h
Serves: - 834 +
Ingredients
312¾ tbsp massaman curry paste 625½ cm piece of ginger, minced 625½ cloves garlic, minced 104¼ tbsp galangal paste 208½ 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:
166⅘ kg beef, e.g. chuck 104¼ tsp cinammon, ground 52⅛ tsp cumin, ground 52⅛ tsp coriander, ground 625½ tbsp paste 104¼ litre coconut milk 104¼ large onion, wedged 52⅛ kg small potatoes, peeled 208½ tbsp fish sauce 156⅜ tbsp palm sugar 208½ tbsp tamarind paste 104¼ tbsp peanut butter 312¾ tbsp peanuts, unsalted & roasted
Cut 166⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 625½ tbsp paste Fry for 3-4 minutes then add 104¼ tsp cinammon, ground, 52⅛ tsp cumin, ground, 52⅛ 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 208½ tbsp fish sauce Add 208½ tbsp tamarind paste Add 156⅜ tbsp palm sugar Add 104¼ tbsp peanut butter Simmer for 1.5-2 hours Add 52⅛ kg small potatoes, peeled, 312¾ tbsp peanuts, unsalted & roasted and 104¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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