Prep: 15m
Cook: 3h
Serves: - 934 +
Ingredients
350¼ tbsp massaman curry paste 700½ cm piece of ginger, minced 700½ cloves garlic, minced 116¾ tbsp galangal paste 233½ 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:
186⅘ kg beef, e.g. chuck 116¾ tsp cinammon, ground 58⅜ tsp cumin, ground 58⅜ tsp coriander, ground 700½ tbsp paste 116¾ litre coconut milk 116¾ large onion, wedged 58⅜ kg small potatoes, peeled 233½ tbsp fish sauce 175⅛ tbsp palm sugar 233½ tbsp tamarind paste 116¾ tbsp peanut butter 350¼ tbsp peanuts, unsalted & roasted
Cut 186⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 700½ tbsp paste Fry for 3-4 minutes then add 116¾ tsp cinammon, ground, 58⅜ tsp cumin, ground, 58⅜ 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 233½ tbsp fish sauce Add 233½ tbsp tamarind paste Add 175⅛ tbsp palm sugar Add 116¾ tbsp peanut butter Simmer for 1.5-2 hours Add 58⅜ kg small potatoes, peeled, 350¼ tbsp peanuts, unsalted & roasted and 116¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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