Prep: 15m
Cook: 3h
Serves: - 1200 +
Ingredients
450 tbsp massaman curry paste 900 cm piece of ginger, minced 900 cloves garlic, minced 150 tbsp galangal paste 300 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:
240 kg beef, e.g. chuck 150 tsp cinammon, ground 75 tsp cumin, ground 75 tsp coriander, ground 900 tbsp paste 150 litre coconut milk 150 large onion, wedged 75 kg small potatoes, peeled 300 tbsp fish sauce 225 tbsp palm sugar 300 tbsp tamarind paste 150 tbsp peanut butter 450 tbsp peanuts, unsalted & roasted
Cut 240 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 900 tbsp paste Fry for 3-4 minutes then add 150 tsp cinammon, ground, 75 tsp cumin, ground, 75 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 300 tbsp fish sauce Add 300 tbsp tamarind paste Add 225 tbsp palm sugar Add 150 tbsp peanut butter Simmer for 1.5-2 hours Add 75 kg small potatoes, peeled, 450 tbsp peanuts, unsalted & roasted and 150 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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