Prep: 15m
Cook: 3h
Serves: - 844 +
Ingredients
316½ tbsp massaman curry paste 633 cm piece of ginger, minced 633 cloves garlic, minced 105½ tbsp galangal paste 211 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:
168⅘ kg beef, e.g. chuck 105½ tsp cinammon, ground 52¾ tsp cumin, ground 52¾ tsp coriander, ground 633 tbsp paste 105½ litre coconut milk 105½ large onion, wedged 52¾ kg small potatoes, peeled 211 tbsp fish sauce 158¼ tbsp palm sugar 211 tbsp tamarind paste 105½ tbsp peanut butter 316½ tbsp peanuts, unsalted & roasted
Cut 168⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 633 tbsp paste Fry for 3-4 minutes then add 105½ tsp cinammon, ground, 52¾ tsp cumin, ground, 52¾ 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 211 tbsp fish sauce Add 211 tbsp tamarind paste Add 158¼ tbsp palm sugar Add 105½ tbsp peanut butter Simmer for 1.5-2 hours Add 52¾ kg small potatoes, peeled, 316½ tbsp peanuts, unsalted & roasted and 105½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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