Prep: 15m
Cook: 3h
Serves: - 100 +
Ingredients
37½ tbsp massaman curry paste 75 cm piece of ginger, minced 75 cloves garlic, minced 12½ tbsp galangal paste 25 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:
20 kg beef, e.g. chuck 12½ tsp cinammon, ground 6¼ tsp cumin, ground 6¼ tsp coriander, ground 75 tbsp paste 12½ litre coconut milk 12½ large onion, wedged 6¼ kg small potatoes, peeled 25 tbsp fish sauce 18¾ tbsp palm sugar 25 tbsp tamarind paste 12½ tbsp peanut butter 37½ tbsp peanuts, unsalted & roasted
Cut 20 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 75 tbsp paste Fry for 3-4 minutes then add 12½ tsp cinammon, ground, 6¼ tsp cumin, ground, 6¼ 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 25 tbsp fish sauce Add 25 tbsp tamarind paste Add 18¾ tbsp palm sugar Add 12½ tbsp peanut butter Simmer for 1.5-2 hours Add 6¼ kg small potatoes, peeled, 37½ tbsp peanuts, unsalted & roasted and 12½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: