Prep: 15m
Cook: 3h
Serves: - 1120 +
Ingredients
420 tbsp massaman curry paste 840 cm piece of ginger, minced 840 cloves garlic, minced 140 tbsp galangal paste 280 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:
224 kg beef, e.g. chuck 140 tsp cinammon, ground 70 tsp cumin, ground 70 tsp coriander, ground 840 tbsp paste 140 litre coconut milk 140 large onion, wedged 70 kg small potatoes, peeled 280 tbsp fish sauce 210 tbsp palm sugar 280 tbsp tamarind paste 140 tbsp peanut butter 420 tbsp peanuts, unsalted & roasted
Cut 224 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 840 tbsp paste Fry for 3-4 minutes then add 140 tsp cinammon, ground, 70 tsp cumin, ground, 70 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 280 tbsp fish sauce Add 280 tbsp tamarind paste Add 210 tbsp palm sugar Add 140 tbsp peanut butter Simmer for 1.5-2 hours Add 70 kg small potatoes, peeled, 420 tbsp peanuts, unsalted & roasted and 140 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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