Prep: 15m
Cook: 3h
Serves: - 932 +
Ingredients
349½ tbsp massaman curry paste 699 cm piece of ginger, minced 699 cloves garlic, minced 116½ tbsp galangal paste 233 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:
186⅖ kg beef, e.g. chuck 116½ tsp cinammon, ground 58¼ tsp cumin, ground 58¼ tsp coriander, ground 699 tbsp paste 116½ litre coconut milk 116½ large onion, wedged 58¼ kg small potatoes, peeled 233 tbsp fish sauce 174¾ tbsp palm sugar 233 tbsp tamarind paste 116½ tbsp peanut butter 349½ tbsp peanuts, unsalted & roasted
Cut 186⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 699 tbsp paste Fry for 3-4 minutes then add 116½ tsp cinammon, ground, 58¼ tsp cumin, ground, 58¼ 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 233 tbsp fish sauce Add 233 tbsp tamarind paste Add 174¾ tbsp palm sugar Add 116½ tbsp peanut butter Simmer for 1.5-2 hours Add 58¼ kg small potatoes, peeled, 349½ tbsp peanuts, unsalted & roasted and 116½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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