Prep: 15m
Cook: 3h
Serves: - 962 +
Ingredients
360¾ tbsp massaman curry paste 721½ cm piece of ginger, minced 721½ cloves garlic, minced 120¼ tbsp galangal paste 240½ 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:
192⅖ kg beef, e.g. chuck 120¼ tsp cinammon, ground 60⅛ tsp cumin, ground 60⅛ tsp coriander, ground 721½ tbsp paste 120¼ litre coconut milk 120¼ large onion, wedged 60⅛ kg small potatoes, peeled 240½ tbsp fish sauce 180⅜ tbsp palm sugar 240½ tbsp tamarind paste 120¼ tbsp peanut butter 360¾ tbsp peanuts, unsalted & roasted
Cut 192⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 721½ tbsp paste Fry for 3-4 minutes then add 120¼ tsp cinammon, ground, 60⅛ tsp cumin, ground, 60⅛ 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 240½ tbsp fish sauce Add 240½ tbsp tamarind paste Add 180⅜ tbsp palm sugar Add 120¼ tbsp peanut butter Simmer for 1.5-2 hours Add 60⅛ kg small potatoes, peeled, 360¾ tbsp peanuts, unsalted & roasted and 120¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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