Prep: 15m
Cook: 3h
Serves: - 914 +
Ingredients
342¾ tbsp massaman curry paste 685½ cm piece of ginger, minced 685½ cloves garlic, minced 114¼ tbsp galangal paste 228½ 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:
182⅘ kg beef, e.g. chuck 114¼ tsp cinammon, ground 57⅛ tsp cumin, ground 57⅛ tsp coriander, ground 685½ tbsp paste 114¼ litre coconut milk 114¼ large onion, wedged 57⅛ kg small potatoes, peeled 228½ tbsp fish sauce 171⅜ tbsp palm sugar 228½ tbsp tamarind paste 114¼ tbsp peanut butter 342¾ tbsp peanuts, unsalted & roasted
Cut 182⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 685½ tbsp paste Fry for 3-4 minutes then add 114¼ tsp cinammon, ground, 57⅛ tsp cumin, ground, 57⅛ 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 228½ tbsp fish sauce Add 228½ tbsp tamarind paste Add 171⅜ tbsp palm sugar Add 114¼ tbsp peanut butter Simmer for 1.5-2 hours Add 57⅛ kg small potatoes, peeled, 342¾ tbsp peanuts, unsalted & roasted and 114¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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