Prep: 15m
Cook: 3h
Serves: - 958 +
Ingredients
359¼ tbsp massaman curry paste 718½ cm piece of ginger, minced 718½ cloves garlic, minced 119¾ tbsp galangal paste 239½ 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:
191⅗ kg beef, e.g. chuck 119¾ tsp cinammon, ground 59⅞ tsp cumin, ground 59⅞ tsp coriander, ground 718½ tbsp paste 119¾ litre coconut milk 119¾ large onion, wedged 59⅞ kg small potatoes, peeled 239½ tbsp fish sauce 179⅝ tbsp palm sugar 239½ tbsp tamarind paste 119¾ tbsp peanut butter 359¼ tbsp peanuts, unsalted & roasted
Cut 191⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 718½ tbsp paste Fry for 3-4 minutes then add 119¾ tsp cinammon, ground, 59⅞ tsp cumin, ground, 59⅞ 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 239½ tbsp fish sauce Add 239½ tbsp tamarind paste Add 179⅝ tbsp palm sugar Add 119¾ tbsp peanut butter Simmer for 1.5-2 hours Add 59⅞ kg small potatoes, peeled, 359¼ tbsp peanuts, unsalted & roasted and 119¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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