Prep: 15m
Cook: 3h
Serves: - 994 +
Ingredients
372¾ tbsp massaman curry paste 745½ cm piece of ginger, minced 745½ cloves garlic, minced 124¼ tbsp galangal paste 248½ 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:
198⅘ kg beef, e.g. chuck 124¼ tsp cinammon, ground 62⅛ tsp cumin, ground 62⅛ tsp coriander, ground 745½ tbsp paste 124¼ litre coconut milk 124¼ large onion, wedged 62⅛ kg small potatoes, peeled 248½ tbsp fish sauce 186⅜ tbsp palm sugar 248½ tbsp tamarind paste 124¼ tbsp peanut butter 372¾ tbsp peanuts, unsalted & roasted
Cut 198⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 745½ tbsp paste Fry for 3-4 minutes then add 124¼ tsp cinammon, ground, 62⅛ tsp cumin, ground, 62⅛ 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 248½ tbsp fish sauce Add 248½ tbsp tamarind paste Add 186⅜ tbsp palm sugar Add 124¼ tbsp peanut butter Simmer for 1.5-2 hours Add 62⅛ kg small potatoes, peeled, 372¾ tbsp peanuts, unsalted & roasted and 124¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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