Prep: 15m
Cook: 3h
Serves: - 978 +
Ingredients
366¾ tbsp massaman curry paste 733½ cm piece of ginger, minced 733½ cloves garlic, minced 122¼ tbsp galangal paste 244½ 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:
195⅗ kg beef, e.g. chuck 122¼ tsp cinammon, ground 61⅛ tsp cumin, ground 61⅛ tsp coriander, ground 733½ tbsp paste 122¼ litre coconut milk 122¼ large onion, wedged 61⅛ kg small potatoes, peeled 244½ tbsp fish sauce 183⅜ tbsp palm sugar 244½ tbsp tamarind paste 122¼ tbsp peanut butter 366¾ tbsp peanuts, unsalted & roasted
Cut 195⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 733½ tbsp paste Fry for 3-4 minutes then add 122¼ tsp cinammon, ground, 61⅛ tsp cumin, ground, 61⅛ 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 244½ tbsp fish sauce Add 244½ tbsp tamarind paste Add 183⅜ tbsp palm sugar Add 122¼ tbsp peanut butter Simmer for 1.5-2 hours Add 61⅛ kg small potatoes, peeled, 366¾ tbsp peanuts, unsalted & roasted and 122¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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