Prep: 15m
Cook: 3h
Serves: - 878 +
Ingredients
329¼ tbsp massaman curry paste 658½ cm piece of ginger, minced 658½ cloves garlic, minced 109¾ tbsp galangal paste 219½ 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:
175⅗ kg beef, e.g. chuck 109¾ tsp cinammon, ground 54⅞ tsp cumin, ground 54⅞ tsp coriander, ground 658½ tbsp paste 109¾ litre coconut milk 109¾ large onion, wedged 54⅞ kg small potatoes, peeled 219½ tbsp fish sauce 164⅝ tbsp palm sugar 219½ tbsp tamarind paste 109¾ tbsp peanut butter 329¼ tbsp peanuts, unsalted & roasted
Cut 175⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 658½ tbsp paste Fry for 3-4 minutes then add 109¾ tsp cinammon, ground, 54⅞ tsp cumin, ground, 54⅞ 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 219½ tbsp fish sauce Add 219½ tbsp tamarind paste Add 164⅝ tbsp palm sugar Add 109¾ tbsp peanut butter Simmer for 1.5-2 hours Add 54⅞ kg small potatoes, peeled, 329¼ tbsp peanuts, unsalted & roasted and 109¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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