Prep: 15m
Cook: 3h
Serves: - 838 +
Ingredients
314¼ tbsp massaman curry paste 628½ cm piece of ginger, minced 628½ cloves garlic, minced 104¾ tbsp galangal paste 209½ 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:
167⅗ kg beef, e.g. chuck 104¾ tsp cinammon, ground 52⅜ tsp cumin, ground 52⅜ tsp coriander, ground 628½ tbsp paste 104¾ litre coconut milk 104¾ large onion, wedged 52⅜ kg small potatoes, peeled 209½ tbsp fish sauce 157⅛ tbsp palm sugar 209½ tbsp tamarind paste 104¾ tbsp peanut butter 314¼ tbsp peanuts, unsalted & roasted
Cut 167⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 628½ tbsp paste Fry for 3-4 minutes then add 104¾ tsp cinammon, ground, 52⅜ tsp cumin, ground, 52⅜ 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 209½ tbsp fish sauce Add 209½ tbsp tamarind paste Add 157⅛ tbsp palm sugar Add 104¾ tbsp peanut butter Simmer for 1.5-2 hours Add 52⅜ kg small potatoes, peeled, 314¼ tbsp peanuts, unsalted & roasted and 104¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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