Prep: 15m
Cook: 3h
Serves: - 974 +
Ingredients
365¼ tbsp massaman curry paste 730½ cm piece of ginger, minced 730½ cloves garlic, minced 121¾ tbsp galangal paste 243½ 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:
194⅘ kg beef, e.g. chuck 121¾ tsp cinammon, ground 60⅞ tsp cumin, ground 60⅞ tsp coriander, ground 730½ tbsp paste 121¾ litre coconut milk 121¾ large onion, wedged 60⅞ kg small potatoes, peeled 243½ tbsp fish sauce 182⅝ tbsp palm sugar 243½ tbsp tamarind paste 121¾ tbsp peanut butter 365¼ tbsp peanuts, unsalted & roasted
Cut 194⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 730½ tbsp paste Fry for 3-4 minutes then add 121¾ tsp cinammon, ground, 60⅞ tsp cumin, ground, 60⅞ 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 243½ tbsp fish sauce Add 243½ tbsp tamarind paste Add 182⅝ tbsp palm sugar Add 121¾ tbsp peanut butter Simmer for 1.5-2 hours Add 60⅞ kg small potatoes, peeled, 365¼ tbsp peanuts, unsalted & roasted and 121¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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