Prep: 15m
Cook: 3h
Serves: - 982 +
Ingredients
368¼ tbsp massaman curry paste 736½ cm piece of ginger, minced 736½ cloves garlic, minced 122¾ tbsp galangal paste 245½ 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:
196⅖ kg beef, e.g. chuck 122¾ tsp cinammon, ground 61⅜ tsp cumin, ground 61⅜ tsp coriander, ground 736½ tbsp paste 122¾ litre coconut milk 122¾ large onion, wedged 61⅜ kg small potatoes, peeled 245½ tbsp fish sauce 184⅛ tbsp palm sugar 245½ tbsp tamarind paste 122¾ tbsp peanut butter 368¼ tbsp peanuts, unsalted & roasted
Cut 196⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 736½ tbsp paste Fry for 3-4 minutes then add 122¾ tsp cinammon, ground, 61⅜ tsp cumin, ground, 61⅜ 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 245½ tbsp fish sauce Add 245½ tbsp tamarind paste Add 184⅛ tbsp palm sugar Add 122¾ tbsp peanut butter Simmer for 1.5-2 hours Add 61⅜ kg small potatoes, peeled, 368¼ tbsp peanuts, unsalted & roasted and 122¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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