Prep: 15m
Cook: 3h
Serves: - 918 +
Ingredients
344¼ tbsp massaman curry paste 688½ cm piece of ginger, minced 688½ cloves garlic, minced 114¾ tbsp galangal paste 229½ 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:
183⅗ kg beef, e.g. chuck 114¾ tsp cinammon, ground 57⅜ tsp cumin, ground 57⅜ tsp coriander, ground 688½ tbsp paste 114¾ litre coconut milk 114¾ large onion, wedged 57⅜ kg small potatoes, peeled 229½ tbsp fish sauce 172⅛ tbsp palm sugar 229½ tbsp tamarind paste 114¾ tbsp peanut butter 344¼ tbsp peanuts, unsalted & roasted
Cut 183⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 688½ tbsp paste Fry for 3-4 minutes then add 114¾ tsp cinammon, ground, 57⅜ tsp cumin, ground, 57⅜ 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 229½ tbsp fish sauce Add 229½ tbsp tamarind paste Add 172⅛ tbsp palm sugar Add 114¾ tbsp peanut butter Simmer for 1.5-2 hours Add 57⅜ kg small potatoes, peeled, 344¼ tbsp peanuts, unsalted & roasted and 114¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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