Prep: 15m
Cook: 3h
Serves: - 120 +
Ingredients
45 tbsp massaman curry paste 90 cm piece of ginger, minced 90 cloves garlic, minced 15 tbsp galangal paste 30 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:
24 kg beef, e.g. chuck 15 tsp cinammon, ground 7½ tsp cumin, ground 7½ tsp coriander, ground 90 tbsp paste 15 litre coconut milk 15 large onion, wedged 7½ kg small potatoes, peeled 30 tbsp fish sauce 22½ tbsp palm sugar 30 tbsp tamarind paste 15 tbsp peanut butter 45 tbsp peanuts, unsalted & roasted
Cut 24 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 90 tbsp paste Fry for 3-4 minutes then add 15 tsp cinammon, ground, 7½ tsp cumin, ground, 7½ 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 30 tbsp fish sauce Add 30 tbsp tamarind paste Add 22½ tbsp palm sugar Add 15 tbsp peanut butter Simmer for 1.5-2 hours Add 7½ kg small potatoes, peeled, 45 tbsp peanuts, unsalted & roasted and 15 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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