Prep: 15m
Cook: 3h
Serves: - 600 +
Ingredients
225 tbsp massaman curry paste 450 cm piece of ginger, minced 450 cloves garlic, minced 75 tbsp galangal paste 150 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:
120 kg beef, e.g. chuck 75 tsp cinammon, ground 37½ tsp cumin, ground 37½ tsp coriander, ground 450 tbsp paste 75 litre coconut milk 75 large onion, wedged 37½ kg small potatoes, peeled 150 tbsp fish sauce 112½ tbsp palm sugar 150 tbsp tamarind paste 75 tbsp peanut butter 225 tbsp peanuts, unsalted & roasted
Cut 120 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 450 tbsp paste Fry for 3-4 minutes then add 75 tsp cinammon, ground, 37½ tsp cumin, ground, 37½ 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 150 tbsp fish sauce Add 150 tbsp tamarind paste Add 112½ tbsp palm sugar Add 75 tbsp peanut butter Simmer for 1.5-2 hours Add 37½ kg small potatoes, peeled, 225 tbsp peanuts, unsalted & roasted and 75 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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