Prep: 15m
Cook: 3h
Serves: - 892 +
Ingredients
334½ tbsp massaman curry paste 669 cm piece of ginger, minced 669 cloves garlic, minced 111½ tbsp galangal paste 223 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:
178⅖ kg beef, e.g. chuck 111½ tsp cinammon, ground 55¾ tsp cumin, ground 55¾ tsp coriander, ground 669 tbsp paste 111½ litre coconut milk 111½ large onion, wedged 55¾ kg small potatoes, peeled 223 tbsp fish sauce 167¼ tbsp palm sugar 223 tbsp tamarind paste 111½ tbsp peanut butter 334½ tbsp peanuts, unsalted & roasted
Cut 178⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 669 tbsp paste Fry for 3-4 minutes then add 111½ tsp cinammon, ground, 55¾ tsp cumin, ground, 55¾ 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 223 tbsp fish sauce Add 223 tbsp tamarind paste Add 167¼ tbsp palm sugar Add 111½ tbsp peanut butter Simmer for 1.5-2 hours Add 55¾ kg small potatoes, peeled, 334½ tbsp peanuts, unsalted & roasted and 111½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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