Prep: 15m
Cook: 3h
Serves: - 986 +
Ingredients
369¾ tbsp massaman curry paste 739½ cm piece of ginger, minced 739½ cloves garlic, minced 123¼ tbsp galangal paste 246½ 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:
197⅕ kg beef, e.g. chuck 123¼ tsp cinammon, ground 61⅝ tsp cumin, ground 61⅝ tsp coriander, ground 739½ tbsp paste 123¼ litre coconut milk 123¼ large onion, wedged 61⅝ kg small potatoes, peeled 246½ tbsp fish sauce 184⅞ tbsp palm sugar 246½ tbsp tamarind paste 123¼ tbsp peanut butter 369¾ tbsp peanuts, unsalted & roasted
Cut 197⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 739½ tbsp paste Fry for 3-4 minutes then add 123¼ tsp cinammon, ground, 61⅝ tsp cumin, ground, 61⅝ 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 246½ tbsp fish sauce Add 246½ tbsp tamarind paste Add 184⅞ tbsp palm sugar Add 123¼ tbsp peanut butter Simmer for 1.5-2 hours Add 61⅝ kg small potatoes, peeled, 369¾ tbsp peanuts, unsalted & roasted and 123¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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