Prep: 15m
Cook: 3h
Serves: - 888 +
Ingredients
333 tbsp massaman curry paste 666 cm piece of ginger, minced 666 cloves garlic, minced 111 tbsp galangal paste 222 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:
177⅗ kg beef, e.g. chuck 111 tsp cinammon, ground 55½ tsp cumin, ground 55½ tsp coriander, ground 666 tbsp paste 111 litre coconut milk 111 large onion, wedged 55½ kg small potatoes, peeled 222 tbsp fish sauce 166½ tbsp palm sugar 222 tbsp tamarind paste 111 tbsp peanut butter 333 tbsp peanuts, unsalted & roasted
Cut 177⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 666 tbsp paste Fry for 3-4 minutes then add 111 tsp cinammon, ground, 55½ tsp cumin, ground, 55½ 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 222 tbsp fish sauce Add 222 tbsp tamarind paste Add 166½ tbsp palm sugar Add 111 tbsp peanut butter Simmer for 1.5-2 hours Add 55½ kg small potatoes, peeled, 333 tbsp peanuts, unsalted & roasted and 111 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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