Prep: 15m
Cook: 3h
Serves: - 240 +
Ingredients
90 tbsp massaman curry paste 180 cm piece of ginger, minced 180 cloves garlic, minced 30 tbsp galangal paste 60 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:
48 kg beef, e.g. chuck 30 tsp cinammon, ground 15 tsp cumin, ground 15 tsp coriander, ground 180 tbsp paste 30 litre coconut milk 30 large onion, wedged 15 kg small potatoes, peeled 60 tbsp fish sauce 45 tbsp palm sugar 60 tbsp tamarind paste 30 tbsp peanut butter 90 tbsp peanuts, unsalted & roasted
Cut 48 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 180 tbsp paste Fry for 3-4 minutes then add 30 tsp cinammon, ground, 15 tsp cumin, ground, 15 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 60 tbsp fish sauce Add 60 tbsp tamarind paste Add 45 tbsp palm sugar Add 30 tbsp peanut butter Simmer for 1.5-2 hours Add 15 kg small potatoes, peeled, 90 tbsp peanuts, unsalted & roasted and 30 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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