Prep: 15m
Cook: 3h
Serves: - 942 +
Ingredients
353¼ tbsp massaman curry paste 706½ cm piece of ginger, minced 706½ cloves garlic, minced 117¾ tbsp galangal paste 235½ 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:
188⅖ kg beef, e.g. chuck 117¾ tsp cinammon, ground 58⅞ tsp cumin, ground 58⅞ tsp coriander, ground 706½ tbsp paste 117¾ litre coconut milk 117¾ large onion, wedged 58⅞ kg small potatoes, peeled 235½ tbsp fish sauce 176⅝ tbsp palm sugar 235½ tbsp tamarind paste 117¾ tbsp peanut butter 353¼ tbsp peanuts, unsalted & roasted
Cut 188⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 706½ tbsp paste Fry for 3-4 minutes then add 117¾ tsp cinammon, ground, 58⅞ tsp cumin, ground, 58⅞ 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 235½ tbsp fish sauce Add 235½ tbsp tamarind paste Add 176⅝ tbsp palm sugar Add 117¾ tbsp peanut butter Simmer for 1.5-2 hours Add 58⅞ kg small potatoes, peeled, 353¼ tbsp peanuts, unsalted & roasted and 117¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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