Prep: 15m
Cook: 3h
Serves: - 948 +
Ingredients
355½ tbsp massaman curry paste 711 cm piece of ginger, minced 711 cloves garlic, minced 118½ tbsp galangal paste 237 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:
189⅗ kg beef, e.g. chuck 118½ tsp cinammon, ground 59¼ tsp cumin, ground 59¼ tsp coriander, ground 711 tbsp paste 118½ litre coconut milk 118½ large onion, wedged 59¼ kg small potatoes, peeled 237 tbsp fish sauce 177¾ tbsp palm sugar 237 tbsp tamarind paste 118½ tbsp peanut butter 355½ tbsp peanuts, unsalted & roasted
Cut 189⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 711 tbsp paste Fry for 3-4 minutes then add 118½ tsp cinammon, ground, 59¼ tsp cumin, ground, 59¼ 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 237 tbsp fish sauce Add 237 tbsp tamarind paste Add 177¾ tbsp palm sugar Add 118½ tbsp peanut butter Simmer for 1.5-2 hours Add 59¼ kg small potatoes, peeled, 355½ tbsp peanuts, unsalted & roasted and 118½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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