Prep: 15m
Cook: 3h
Serves: - 960 +
Ingredients
360 tbsp massaman curry paste 720 cm piece of ginger, minced 720 cloves garlic, minced 120 tbsp galangal paste 240 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:
192 kg beef, e.g. chuck 120 tsp cinammon, ground 60 tsp cumin, ground 60 tsp coriander, ground 720 tbsp paste 120 litre coconut milk 120 large onion, wedged 60 kg small potatoes, peeled 240 tbsp fish sauce 180 tbsp palm sugar 240 tbsp tamarind paste 120 tbsp peanut butter 360 tbsp peanuts, unsalted & roasted
Cut 192 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 720 tbsp paste Fry for 3-4 minutes then add 120 tsp cinammon, ground, 60 tsp cumin, ground, 60 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 240 tbsp fish sauce Add 240 tbsp tamarind paste Add 180 tbsp palm sugar Add 120 tbsp peanut butter Simmer for 1.5-2 hours Add 60 kg small potatoes, peeled, 360 tbsp peanuts, unsalted & roasted and 120 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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