Prep: 15m
Cook: 3h
Serves: - 988 +
Ingredients
370½ tbsp massaman curry paste 741 cm piece of ginger, minced 741 cloves garlic, minced 123½ tbsp galangal paste 247 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:
197⅗ kg beef, e.g. chuck 123½ tsp cinammon, ground 61¾ tsp cumin, ground 61¾ tsp coriander, ground 741 tbsp paste 123½ litre coconut milk 123½ large onion, wedged 61¾ kg small potatoes, peeled 247 tbsp fish sauce 185¼ tbsp palm sugar 247 tbsp tamarind paste 123½ tbsp peanut butter 370½ tbsp peanuts, unsalted & roasted
Cut 197⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 741 tbsp paste Fry for 3-4 minutes then add 123½ tsp cinammon, ground, 61¾ tsp cumin, ground, 61¾ 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 247 tbsp fish sauce Add 247 tbsp tamarind paste Add 185¼ tbsp palm sugar Add 123½ tbsp peanut butter Simmer for 1.5-2 hours Add 61¾ kg small potatoes, peeled, 370½ tbsp peanuts, unsalted & roasted and 123½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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