Prep: 15m
Cook: 3h
Serves: - 998 +
Ingredients
374¼ tbsp massaman curry paste 748½ cm piece of ginger, minced 748½ cloves garlic, minced 124¾ tbsp galangal paste 249½ 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:
199⅗ kg beef, e.g. chuck 124¾ tsp cinammon, ground 62⅜ tsp cumin, ground 62⅜ tsp coriander, ground 748½ tbsp paste 124¾ litre coconut milk 124¾ large onion, wedged 62⅜ kg small potatoes, peeled 249½ tbsp fish sauce 187⅛ tbsp palm sugar 249½ tbsp tamarind paste 124¾ tbsp peanut butter 374¼ tbsp peanuts, unsalted & roasted
Cut 199⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 748½ tbsp paste Fry for 3-4 minutes then add 124¾ tsp cinammon, ground, 62⅜ tsp cumin, ground, 62⅜ 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 249½ tbsp fish sauce Add 249½ tbsp tamarind paste Add 187⅛ tbsp palm sugar Add 124¾ tbsp peanut butter Simmer for 1.5-2 hours Add 62⅜ kg small potatoes, peeled, 374¼ tbsp peanuts, unsalted & roasted and 124¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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