Prep: 15m
Cook: 3h
Serves: - 1000 +
Ingredients
375 tbsp massaman curry paste 750 cm piece of ginger, minced 750 cloves garlic, minced 125 tbsp galangal paste 250 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:
200 kg beef, e.g. chuck 125 tsp cinammon, ground 62½ tsp cumin, ground 62½ tsp coriander, ground 750 tbsp paste 125 litre coconut milk 125 large onion, wedged 62½ kg small potatoes, peeled 250 tbsp fish sauce 187½ tbsp palm sugar 250 tbsp tamarind paste 125 tbsp peanut butter 375 tbsp peanuts, unsalted & roasted
Cut 200 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 750 tbsp paste Fry for 3-4 minutes then add 125 tsp cinammon, ground, 62½ tsp cumin, ground, 62½ 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 250 tbsp fish sauce Add 250 tbsp tamarind paste Add 187½ tbsp palm sugar Add 125 tbsp peanut butter Simmer for 1.5-2 hours Add 62½ kg small potatoes, peeled, 375 tbsp peanuts, unsalted & roasted and 125 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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