Prep: 15m
Cook: 3h
Serves: - 924 +
Ingredients
346½ tbsp massaman curry paste 693 cm piece of ginger, minced 693 cloves garlic, minced 115½ tbsp galangal paste 231 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:
184⅘ kg beef, e.g. chuck 115½ tsp cinammon, ground 57¾ tsp cumin, ground 57¾ tsp coriander, ground 693 tbsp paste 115½ litre coconut milk 115½ large onion, wedged 57¾ kg small potatoes, peeled 231 tbsp fish sauce 173¼ tbsp palm sugar 231 tbsp tamarind paste 115½ tbsp peanut butter 346½ tbsp peanuts, unsalted & roasted
Cut 184⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 693 tbsp paste Fry for 3-4 minutes then add 115½ tsp cinammon, ground, 57¾ tsp cumin, ground, 57¾ 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 231 tbsp fish sauce Add 231 tbsp tamarind paste Add 173¼ tbsp palm sugar Add 115½ tbsp peanut butter Simmer for 1.5-2 hours Add 57¾ kg small potatoes, peeled, 346½ tbsp peanuts, unsalted & roasted and 115½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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