Prep: 15m
Cook: 3h
Serves: - 400 +
Ingredients
150 tbsp massaman curry paste 300 cm piece of ginger, minced 300 cloves garlic, minced 50 tbsp galangal paste 100 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:
80 kg beef, e.g. chuck 50 tsp cinammon, ground 25 tsp cumin, ground 25 tsp coriander, ground 300 tbsp paste 50 litre coconut milk 50 large onion, wedged 25 kg small potatoes, peeled 100 tbsp fish sauce 75 tbsp palm sugar 100 tbsp tamarind paste 50 tbsp peanut butter 150 tbsp peanuts, unsalted & roasted
Cut 80 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 300 tbsp paste Fry for 3-4 minutes then add 50 tsp cinammon, ground, 25 tsp cumin, ground, 25 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 100 tbsp fish sauce Add 100 tbsp tamarind paste Add 75 tbsp palm sugar Add 50 tbsp peanut butter Simmer for 1.5-2 hours Add 25 kg small potatoes, peeled, 150 tbsp peanuts, unsalted & roasted and 50 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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