Prep: 15m
Cook: 3h
Serves: - 480 +
Ingredients
180 tbsp massaman curry paste 360 cm piece of ginger, minced 360 cloves garlic, minced 60 tbsp galangal paste 120 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:
96 kg beef, e.g. chuck 60 tsp cinammon, ground 30 tsp cumin, ground 30 tsp coriander, ground 360 tbsp paste 60 litre coconut milk 60 large onion, wedged 30 kg small potatoes, peeled 120 tbsp fish sauce 90 tbsp palm sugar 120 tbsp tamarind paste 60 tbsp peanut butter 180 tbsp peanuts, unsalted & roasted
Cut 96 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 360 tbsp paste Fry for 3-4 minutes then add 60 tsp cinammon, ground, 30 tsp cumin, ground, 30 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 120 tbsp fish sauce Add 120 tbsp tamarind paste Add 90 tbsp palm sugar Add 60 tbsp peanut butter Simmer for 1.5-2 hours Add 30 kg small potatoes, peeled, 180 tbsp peanuts, unsalted & roasted and 60 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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