Prep: 15m
Cook: 3h
Serves: - 842 +
Ingredients
315¾ tbsp massaman curry paste 631½ cm piece of ginger, minced 631½ cloves garlic, minced 105¼ tbsp galangal paste 210½ 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:
168⅖ kg beef, e.g. chuck 105¼ tsp cinammon, ground 52⅝ tsp cumin, ground 52⅝ tsp coriander, ground 631½ tbsp paste 105¼ litre coconut milk 105¼ large onion, wedged 52⅝ kg small potatoes, peeled 210½ tbsp fish sauce 157⅞ tbsp palm sugar 210½ tbsp tamarind paste 105¼ tbsp peanut butter 315¾ tbsp peanuts, unsalted & roasted
Cut 168⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 631½ tbsp paste Fry for 3-4 minutes then add 105¼ tsp cinammon, ground, 52⅝ tsp cumin, ground, 52⅝ 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 210½ tbsp fish sauce Add 210½ tbsp tamarind paste Add 157⅞ tbsp palm sugar Add 105¼ tbsp peanut butter Simmer for 1.5-2 hours Add 52⅝ kg small potatoes, peeled, 315¾ tbsp peanuts, unsalted & roasted and 105¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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