Prep: 15m
Cook: 3h
Serves: - 922 +
Ingredients
345¾ tbsp massaman curry paste 691½ cm piece of ginger, minced 691½ cloves garlic, minced 115¼ tbsp galangal paste 230½ 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:
184⅖ kg beef, e.g. chuck 115¼ tsp cinammon, ground 57⅝ tsp cumin, ground 57⅝ tsp coriander, ground 691½ tbsp paste 115¼ litre coconut milk 115¼ large onion, wedged 57⅝ kg small potatoes, peeled 230½ tbsp fish sauce 172⅞ tbsp palm sugar 230½ tbsp tamarind paste 115¼ tbsp peanut butter 345¾ tbsp peanuts, unsalted & roasted
Cut 184⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 691½ tbsp paste Fry for 3-4 minutes then add 115¼ tsp cinammon, ground, 57⅝ tsp cumin, ground, 57⅝ 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 230½ tbsp fish sauce Add 230½ tbsp tamarind paste Add 172⅞ tbsp palm sugar Add 115¼ tbsp peanut butter Simmer for 1.5-2 hours Add 57⅝ kg small potatoes, peeled, 345¾ tbsp peanuts, unsalted & roasted and 115¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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