Prep: 15m
Cook: 3h
Serves: - 886 +
Ingredients
332¼ tbsp massaman curry paste 664½ cm piece of ginger, minced 664½ cloves garlic, minced 110¾ tbsp galangal paste 221½ 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:
177⅕ kg beef, e.g. chuck 110¾ tsp cinammon, ground 55⅜ tsp cumin, ground 55⅜ tsp coriander, ground 664½ tbsp paste 110¾ litre coconut milk 110¾ large onion, wedged 55⅜ kg small potatoes, peeled 221½ tbsp fish sauce 166⅛ tbsp palm sugar 221½ tbsp tamarind paste 110¾ tbsp peanut butter 332¼ tbsp peanuts, unsalted & roasted
Cut 177⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 664½ tbsp paste Fry for 3-4 minutes then add 110¾ tsp cinammon, ground, 55⅜ tsp cumin, ground, 55⅜ 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 221½ tbsp fish sauce Add 221½ tbsp tamarind paste Add 166⅛ tbsp palm sugar Add 110¾ tbsp peanut butter Simmer for 1.5-2 hours Add 55⅜ kg small potatoes, peeled, 332¼ tbsp peanuts, unsalted & roasted and 110¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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