Prep: 15m
Cook: 3h
Serves: - 854 +
Ingredients
320¼ tbsp massaman curry paste 640½ cm piece of ginger, minced 640½ cloves garlic, minced 106¾ tbsp galangal paste 213½ 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:
170⅘ kg beef, e.g. chuck 106¾ tsp cinammon, ground 53⅜ tsp cumin, ground 53⅜ tsp coriander, ground 640½ tbsp paste 106¾ litre coconut milk 106¾ large onion, wedged 53⅜ kg small potatoes, peeled 213½ tbsp fish sauce 160⅛ tbsp palm sugar 213½ tbsp tamarind paste 106¾ tbsp peanut butter 320¼ tbsp peanuts, unsalted & roasted
Cut 170⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 640½ tbsp paste Fry for 3-4 minutes then add 106¾ tsp cinammon, ground, 53⅜ tsp cumin, ground, 53⅜ 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 213½ tbsp fish sauce Add 213½ tbsp tamarind paste Add 160⅛ tbsp palm sugar Add 106¾ tbsp peanut butter Simmer for 1.5-2 hours Add 53⅜ kg small potatoes, peeled, 320¼ tbsp peanuts, unsalted & roasted and 106¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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