Prep: 15m
Cook: 3h
Serves: - 956 +
Ingredients
358½ tbsp massaman curry paste 717 cm piece of ginger, minced 717 cloves garlic, minced 119½ tbsp galangal paste 239 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:
191⅕ kg beef, e.g. chuck 119½ tsp cinammon, ground 59¾ tsp cumin, ground 59¾ tsp coriander, ground 717 tbsp paste 119½ litre coconut milk 119½ large onion, wedged 59¾ kg small potatoes, peeled 239 tbsp fish sauce 179¼ tbsp palm sugar 239 tbsp tamarind paste 119½ tbsp peanut butter 358½ tbsp peanuts, unsalted & roasted
Cut 191⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 717 tbsp paste Fry for 3-4 minutes then add 119½ tsp cinammon, ground, 59¾ tsp cumin, ground, 59¾ 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 239 tbsp fish sauce Add 239 tbsp tamarind paste Add 179¼ tbsp palm sugar Add 119½ tbsp peanut butter Simmer for 1.5-2 hours Add 59¾ kg small potatoes, peeled, 358½ tbsp peanuts, unsalted & roasted and 119½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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