Prep: 15m
Cook: 3h
Serves: - 200 +
Ingredients
75 tbsp massaman curry paste 150 cm piece of ginger, minced 150 cloves garlic, minced 25 tbsp galangal paste 50 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:
40 kg beef, e.g. chuck 25 tsp cinammon, ground 12½ tsp cumin, ground 12½ tsp coriander, ground 150 tbsp paste 25 litre coconut milk 25 large onion, wedged 12½ kg small potatoes, peeled 50 tbsp fish sauce 37½ tbsp palm sugar 50 tbsp tamarind paste 25 tbsp peanut butter 75 tbsp peanuts, unsalted & roasted
Cut 40 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 150 tbsp paste Fry for 3-4 minutes then add 25 tsp cinammon, ground, 12½ tsp cumin, ground, 12½ 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 50 tbsp fish sauce Add 50 tbsp tamarind paste Add 37½ tbsp palm sugar Add 25 tbsp peanut butter Simmer for 1.5-2 hours Add 12½ kg small potatoes, peeled, 75 tbsp peanuts, unsalted & roasted and 25 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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