Prep: 15m
Cook: 3h
Serves: - 858 +
Ingredients
321¾ tbsp massaman curry paste 643½ cm piece of ginger, minced 643½ cloves garlic, minced 107¼ tbsp galangal paste 214½ 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:
171⅗ kg beef, e.g. chuck 107¼ tsp cinammon, ground 53⅝ tsp cumin, ground 53⅝ tsp coriander, ground 643½ tbsp paste 107¼ litre coconut milk 107¼ large onion, wedged 53⅝ kg small potatoes, peeled 214½ tbsp fish sauce 160⅞ tbsp palm sugar 214½ tbsp tamarind paste 107¼ tbsp peanut butter 321¾ tbsp peanuts, unsalted & roasted
Cut 171⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 643½ tbsp paste Fry for 3-4 minutes then add 107¼ tsp cinammon, ground, 53⅝ tsp cumin, ground, 53⅝ 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 214½ tbsp fish sauce Add 214½ tbsp tamarind paste Add 160⅞ tbsp palm sugar Add 107¼ tbsp peanut butter Simmer for 1.5-2 hours Add 53⅝ kg small potatoes, peeled, 321¾ tbsp peanuts, unsalted & roasted and 107¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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