Prep: 15m
Cook: 3h
Serves: - 894 +
Ingredients
335¼ tbsp massaman curry paste 670½ cm piece of ginger, minced 670½ cloves garlic, minced 111¾ tbsp galangal paste 223½ 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:
178⅘ kg beef, e.g. chuck 111¾ tsp cinammon, ground 55⅞ tsp cumin, ground 55⅞ tsp coriander, ground 670½ tbsp paste 111¾ litre coconut milk 111¾ large onion, wedged 55⅞ kg small potatoes, peeled 223½ tbsp fish sauce 167⅝ tbsp palm sugar 223½ tbsp tamarind paste 111¾ tbsp peanut butter 335¼ tbsp peanuts, unsalted & roasted
Cut 178⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 670½ tbsp paste Fry for 3-4 minutes then add 111¾ tsp cinammon, ground, 55⅞ tsp cumin, ground, 55⅞ 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 223½ tbsp fish sauce Add 223½ tbsp tamarind paste Add 167⅝ tbsp palm sugar Add 111¾ tbsp peanut butter Simmer for 1.5-2 hours Add 55⅞ kg small potatoes, peeled, 335¼ tbsp peanuts, unsalted & roasted and 111¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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