Prep: 15m
Cook: 3h
Serves: - 926 +
Ingredients
347¼ tbsp massaman curry paste 694½ cm piece of ginger, minced 694½ cloves garlic, minced 115¾ tbsp galangal paste 231½ 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:
185⅕ kg beef, e.g. chuck 115¾ tsp cinammon, ground 57⅞ tsp cumin, ground 57⅞ tsp coriander, ground 694½ tbsp paste 115¾ litre coconut milk 115¾ large onion, wedged 57⅞ kg small potatoes, peeled 231½ tbsp fish sauce 173⅝ tbsp palm sugar 231½ tbsp tamarind paste 115¾ tbsp peanut butter 347¼ tbsp peanuts, unsalted & roasted
Cut 185⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 694½ tbsp paste Fry for 3-4 minutes then add 115¾ tsp cinammon, ground, 57⅞ tsp cumin, ground, 57⅞ 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 231½ tbsp fish sauce Add 231½ tbsp tamarind paste Add 173⅝ tbsp palm sugar Add 115¾ tbsp peanut butter Simmer for 1.5-2 hours Add 57⅞ kg small potatoes, peeled, 347¼ tbsp peanuts, unsalted & roasted and 115¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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