Prep: 15m
Cook: 3h
Serves: - 966 +
Ingredients
362¼ tbsp massaman curry paste 724½ cm piece of ginger, minced 724½ cloves garlic, minced 120¾ tbsp galangal paste 241½ 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:
193⅕ kg beef, e.g. chuck 120¾ tsp cinammon, ground 60⅜ tsp cumin, ground 60⅜ tsp coriander, ground 724½ tbsp paste 120¾ litre coconut milk 120¾ large onion, wedged 60⅜ kg small potatoes, peeled 241½ tbsp fish sauce 181⅛ tbsp palm sugar 241½ tbsp tamarind paste 120¾ tbsp peanut butter 362¼ tbsp peanuts, unsalted & roasted
Cut 193⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 724½ tbsp paste Fry for 3-4 minutes then add 120¾ tsp cinammon, ground, 60⅜ tsp cumin, ground, 60⅜ 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 241½ tbsp fish sauce Add 241½ tbsp tamarind paste Add 181⅛ tbsp palm sugar Add 120¾ tbsp peanut butter Simmer for 1.5-2 hours Add 60⅜ kg small potatoes, peeled, 362¼ tbsp peanuts, unsalted & roasted and 120¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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