Prep: 15m
Cook: 3h
Serves: - 908 +
Ingredients
340½ tbsp massaman curry paste 681 cm piece of ginger, minced 681 cloves garlic, minced 113½ tbsp galangal paste 227 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:
181⅗ kg beef, e.g. chuck 113½ tsp cinammon, ground 56¾ tsp cumin, ground 56¾ tsp coriander, ground 681 tbsp paste 113½ litre coconut milk 113½ large onion, wedged 56¾ kg small potatoes, peeled 227 tbsp fish sauce 170¼ tbsp palm sugar 227 tbsp tamarind paste 113½ tbsp peanut butter 340½ tbsp peanuts, unsalted & roasted
Cut 181⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 681 tbsp paste Fry for 3-4 minutes then add 113½ tsp cinammon, ground, 56¾ tsp cumin, ground, 56¾ 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 227 tbsp fish sauce Add 227 tbsp tamarind paste Add 170¼ tbsp palm sugar Add 113½ tbsp peanut butter Simmer for 1.5-2 hours Add 56¾ kg small potatoes, peeled, 340½ tbsp peanuts, unsalted & roasted and 113½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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