Prep: 15m
Cook: 3h
Serves: - 902 +
Ingredients
338¼ tbsp massaman curry paste 676½ cm piece of ginger, minced 676½ cloves garlic, minced 112¾ tbsp galangal paste 225½ 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:
180⅖ kg beef, e.g. chuck 112¾ tsp cinammon, ground 56⅜ tsp cumin, ground 56⅜ tsp coriander, ground 676½ tbsp paste 112¾ litre coconut milk 112¾ large onion, wedged 56⅜ kg small potatoes, peeled 225½ tbsp fish sauce 169⅛ tbsp palm sugar 225½ tbsp tamarind paste 112¾ tbsp peanut butter 338¼ tbsp peanuts, unsalted & roasted
Cut 180⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 676½ tbsp paste Fry for 3-4 minutes then add 112¾ tsp cinammon, ground, 56⅜ tsp cumin, ground, 56⅜ 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 225½ tbsp fish sauce Add 225½ tbsp tamarind paste Add 169⅛ tbsp palm sugar Add 112¾ tbsp peanut butter Simmer for 1.5-2 hours Add 56⅜ kg small potatoes, peeled, 338¼ tbsp peanuts, unsalted & roasted and 112¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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