Prep: 15m
Cook: 3h
Serves: - 320 +
Ingredients
120 tbsp massaman curry paste 240 cm piece of ginger, minced 240 cloves garlic, minced 40 tbsp galangal paste 80 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:
64 kg beef, e.g. chuck 40 tsp cinammon, ground 20 tsp cumin, ground 20 tsp coriander, ground 240 tbsp paste 40 litre coconut milk 40 large onion, wedged 20 kg small potatoes, peeled 80 tbsp fish sauce 60 tbsp palm sugar 80 tbsp tamarind paste 40 tbsp peanut butter 120 tbsp peanuts, unsalted & roasted
Cut 64 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 240 tbsp paste Fry for 3-4 minutes then add 40 tsp cinammon, ground, 20 tsp cumin, ground, 20 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 80 tbsp fish sauce Add 80 tbsp tamarind paste Add 60 tbsp palm sugar Add 40 tbsp peanut butter Simmer for 1.5-2 hours Add 20 kg small potatoes, peeled, 120 tbsp peanuts, unsalted & roasted and 40 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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