Prep: 15m
Cook: 3h
Serves: - 866 +
Ingredients
324¾ tbsp massaman curry paste 649½ cm piece of ginger, minced 649½ cloves garlic, minced 108¼ tbsp galangal paste 216½ 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:
173⅕ kg beef, e.g. chuck 108¼ tsp cinammon, ground 54⅛ tsp cumin, ground 54⅛ tsp coriander, ground 649½ tbsp paste 108¼ litre coconut milk 108¼ large onion, wedged 54⅛ kg small potatoes, peeled 216½ tbsp fish sauce 162⅜ tbsp palm sugar 216½ tbsp tamarind paste 108¼ tbsp peanut butter 324¾ tbsp peanuts, unsalted & roasted
Cut 173⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 649½ tbsp paste Fry for 3-4 minutes then add 108¼ tsp cinammon, ground, 54⅛ tsp cumin, ground, 54⅛ 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 216½ tbsp fish sauce Add 216½ tbsp tamarind paste Add 162⅜ tbsp palm sugar Add 108¼ tbsp peanut butter Simmer for 1.5-2 hours Add 54⅛ kg small potatoes, peeled, 324¾ tbsp peanuts, unsalted & roasted and 108¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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