Prep: 15m
Cook: 3h
Serves: - 800 +
Ingredients
300 tbsp massaman curry paste 600 cm piece of ginger, minced 600 cloves garlic, minced 100 tbsp galangal paste 200 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:
160 kg beef, e.g. chuck 100 tsp cinammon, ground 50 tsp cumin, ground 50 tsp coriander, ground 600 tbsp paste 100 litre coconut milk 100 large onion, wedged 50 kg small potatoes, peeled 200 tbsp fish sauce 150 tbsp palm sugar 200 tbsp tamarind paste 100 tbsp peanut butter 300 tbsp peanuts, unsalted & roasted
Cut 160 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 600 tbsp paste Fry for 3-4 minutes then add 100 tsp cinammon, ground, 50 tsp cumin, ground, 50 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 200 tbsp fish sauce Add 200 tbsp tamarind paste Add 150 tbsp palm sugar Add 100 tbsp peanut butter Simmer for 1.5-2 hours Add 50 kg small potatoes, peeled, 300 tbsp peanuts, unsalted & roasted and 100 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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