Prep: 15m
Cook: 3h
Serves: - 846 +
Ingredients
317¼ tbsp massaman curry paste 634½ cm piece of ginger, minced 634½ cloves garlic, minced 105¾ tbsp galangal paste 211½ 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:
169⅕ kg beef, e.g. chuck 105¾ tsp cinammon, ground 52⅞ tsp cumin, ground 52⅞ tsp coriander, ground 634½ tbsp paste 105¾ litre coconut milk 105¾ large onion, wedged 52⅞ kg small potatoes, peeled 211½ tbsp fish sauce 158⅝ tbsp palm sugar 211½ tbsp tamarind paste 105¾ tbsp peanut butter 317¼ tbsp peanuts, unsalted & roasted
Cut 169⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 634½ tbsp paste Fry for 3-4 minutes then add 105¾ tsp cinammon, ground, 52⅞ tsp cumin, ground, 52⅞ 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 211½ tbsp fish sauce Add 211½ tbsp tamarind paste Add 158⅝ tbsp palm sugar Add 105¾ tbsp peanut butter Simmer for 1.5-2 hours Add 52⅞ kg small potatoes, peeled, 317¼ tbsp peanuts, unsalted & roasted and 105¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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