Prep: 15m
Cook: 3h
Serves: - 906 +
Ingredients
339¾ tbsp massaman curry paste 679½ cm piece of ginger, minced 679½ cloves garlic, minced 113¼ tbsp galangal paste 226½ 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:
181⅕ kg beef, e.g. chuck 113¼ tsp cinammon, ground 56⅝ tsp cumin, ground 56⅝ tsp coriander, ground 679½ tbsp paste 113¼ litre coconut milk 113¼ large onion, wedged 56⅝ kg small potatoes, peeled 226½ tbsp fish sauce 169⅞ tbsp palm sugar 226½ tbsp tamarind paste 113¼ tbsp peanut butter 339¾ tbsp peanuts, unsalted & roasted
Cut 181⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 679½ tbsp paste Fry for 3-4 minutes then add 113¼ tsp cinammon, ground, 56⅝ tsp cumin, ground, 56⅝ 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 226½ tbsp fish sauce Add 226½ tbsp tamarind paste Add 169⅞ tbsp palm sugar Add 113¼ tbsp peanut butter Simmer for 1.5-2 hours Add 56⅝ kg small potatoes, peeled, 339¾ tbsp peanuts, unsalted & roasted and 113¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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