Prep: 15m
Cook: 3h
Serves: - 874 +
Ingredients
327¾ tbsp massaman curry paste 655½ cm piece of ginger, minced 655½ cloves garlic, minced 109¼ tbsp galangal paste 218½ 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:
174⅘ kg beef, e.g. chuck 109¼ tsp cinammon, ground 54⅝ tsp cumin, ground 54⅝ tsp coriander, ground 655½ tbsp paste 109¼ litre coconut milk 109¼ large onion, wedged 54⅝ kg small potatoes, peeled 218½ tbsp fish sauce 163⅞ tbsp palm sugar 218½ tbsp tamarind paste 109¼ tbsp peanut butter 327¾ tbsp peanuts, unsalted & roasted
Cut 174⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 655½ tbsp paste Fry for 3-4 minutes then add 109¼ tsp cinammon, ground, 54⅝ tsp cumin, ground, 54⅝ 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 218½ tbsp fish sauce Add 218½ tbsp tamarind paste Add 163⅞ tbsp palm sugar Add 109¼ tbsp peanut butter Simmer for 1.5-2 hours Add 54⅝ kg small potatoes, peeled, 327¾ tbsp peanuts, unsalted & roasted and 109¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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