Prep: 15m
Cook: 3h
Serves: - 280 +
Ingredients
105 tbsp massaman curry paste 210 cm piece of ginger, minced 210 cloves garlic, minced 35 tbsp galangal paste 70 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:
56 kg beef, e.g. chuck 35 tsp cinammon, ground 17½ tsp cumin, ground 17½ tsp coriander, ground 210 tbsp paste 35 litre coconut milk 35 large onion, wedged 17½ kg small potatoes, peeled 70 tbsp fish sauce 52½ tbsp palm sugar 70 tbsp tamarind paste 35 tbsp peanut butter 105 tbsp peanuts, unsalted & roasted
Cut 56 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 210 tbsp paste Fry for 3-4 minutes then add 35 tsp cinammon, ground, 17½ tsp cumin, ground, 17½ 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 70 tbsp fish sauce Add 70 tbsp tamarind paste Add 52½ tbsp palm sugar Add 35 tbsp peanut butter Simmer for 1.5-2 hours Add 17½ kg small potatoes, peeled, 105 tbsp peanuts, unsalted & roasted and 35 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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