Prep: 15m
Cook: 3h
Serves: - 954 +
Ingredients
357¾ tbsp massaman curry paste 715½ cm piece of ginger, minced 715½ cloves garlic, minced 119¼ tbsp galangal paste 238½ 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:
190⅘ kg beef, e.g. chuck 119¼ tsp cinammon, ground 59⅝ tsp cumin, ground 59⅝ tsp coriander, ground 715½ tbsp paste 119¼ litre coconut milk 119¼ large onion, wedged 59⅝ kg small potatoes, peeled 238½ tbsp fish sauce 178⅞ tbsp palm sugar 238½ tbsp tamarind paste 119¼ tbsp peanut butter 357¾ tbsp peanuts, unsalted & roasted
Cut 190⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 715½ tbsp paste Fry for 3-4 minutes then add 119¼ tsp cinammon, ground, 59⅝ tsp cumin, ground, 59⅝ 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 238½ tbsp fish sauce Add 238½ tbsp tamarind paste Add 178⅞ tbsp palm sugar Add 119¼ tbsp peanut butter Simmer for 1.5-2 hours Add 59⅝ kg small potatoes, peeled, 357¾ tbsp peanuts, unsalted & roasted and 119¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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