Prep: 15m
Cook: 3h
Serves: - 640 +
Ingredients
240 tbsp massaman curry paste 480 cm piece of ginger, minced 480 cloves garlic, minced 80 tbsp galangal paste 160 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:
128 kg beef, e.g. chuck 80 tsp cinammon, ground 40 tsp cumin, ground 40 tsp coriander, ground 480 tbsp paste 80 litre coconut milk 80 large onion, wedged 40 kg small potatoes, peeled 160 tbsp fish sauce 120 tbsp palm sugar 160 tbsp tamarind paste 80 tbsp peanut butter 240 tbsp peanuts, unsalted & roasted
Cut 128 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 480 tbsp paste Fry for 3-4 minutes then add 80 tsp cinammon, ground, 40 tsp cumin, ground, 40 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 160 tbsp fish sauce Add 160 tbsp tamarind paste Add 120 tbsp palm sugar Add 80 tbsp peanut butter Simmer for 1.5-2 hours Add 40 kg small potatoes, peeled, 240 tbsp peanuts, unsalted & roasted and 80 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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