Prep: 15m
Cook: 3h
Serves: - 862 +
Ingredients
323¼ tbsp massaman curry paste 646½ cm piece of ginger, minced 646½ cloves garlic, minced 107¾ tbsp galangal paste 215½ 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:
172⅖ kg beef, e.g. chuck 107¾ tsp cinammon, ground 53⅞ tsp cumin, ground 53⅞ tsp coriander, ground 646½ tbsp paste 107¾ litre coconut milk 107¾ large onion, wedged 53⅞ kg small potatoes, peeled 215½ tbsp fish sauce 161⅝ tbsp palm sugar 215½ tbsp tamarind paste 107¾ tbsp peanut butter 323¼ tbsp peanuts, unsalted & roasted
Cut 172⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 646½ tbsp paste Fry for 3-4 minutes then add 107¾ tsp cinammon, ground, 53⅞ tsp cumin, ground, 53⅞ 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 215½ tbsp fish sauce Add 215½ tbsp tamarind paste Add 161⅝ tbsp palm sugar Add 107¾ tbsp peanut butter Simmer for 1.5-2 hours Add 53⅞ kg small potatoes, peeled, 323¼ tbsp peanuts, unsalted & roasted and 107¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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