Prep: 15m
Cook: 3h
Serves: - 884 +
Ingredients
331½ tbsp massaman curry paste 663 cm piece of ginger, minced 663 cloves garlic, minced 110½ tbsp galangal paste 221 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:
176⅘ kg beef, e.g. chuck 110½ tsp cinammon, ground 55¼ tsp cumin, ground 55¼ tsp coriander, ground 663 tbsp paste 110½ litre coconut milk 110½ large onion, wedged 55¼ kg small potatoes, peeled 221 tbsp fish sauce 165¾ tbsp palm sugar 221 tbsp tamarind paste 110½ tbsp peanut butter 331½ tbsp peanuts, unsalted & roasted
Cut 176⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 663 tbsp paste Fry for 3-4 minutes then add 110½ tsp cinammon, ground, 55¼ tsp cumin, ground, 55¼ 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 221 tbsp fish sauce Add 221 tbsp tamarind paste Add 165¾ tbsp palm sugar Add 110½ tbsp peanut butter Simmer for 1.5-2 hours Add 55¼ kg small potatoes, peeled, 331½ tbsp peanuts, unsalted & roasted and 110½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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