Prep: 15m
Cook: 3h
Serves: - 964 +
Ingredients
361½ tbsp massaman curry paste 723 cm piece of ginger, minced 723 cloves garlic, minced 120½ tbsp galangal paste 241 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:
192⅘ kg beef, e.g. chuck 120½ tsp cinammon, ground 60¼ tsp cumin, ground 60¼ tsp coriander, ground 723 tbsp paste 120½ litre coconut milk 120½ large onion, wedged 60¼ kg small potatoes, peeled 241 tbsp fish sauce 180¾ tbsp palm sugar 241 tbsp tamarind paste 120½ tbsp peanut butter 361½ tbsp peanuts, unsalted & roasted
Cut 192⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 723 tbsp paste Fry for 3-4 minutes then add 120½ tsp cinammon, ground, 60¼ tsp cumin, ground, 60¼ 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 241 tbsp fish sauce Add 241 tbsp tamarind paste Add 180¾ tbsp palm sugar Add 120½ tbsp peanut butter Simmer for 1.5-2 hours Add 60¼ kg small potatoes, peeled, 361½ tbsp peanuts, unsalted & roasted and 120½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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