Prep: 15m
Cook: 3h
Serves: - 128 +
Ingredients
48 tbsp massaman curry paste 96 cm piece of ginger, minced 96 cloves garlic, minced 16 tbsp galangal paste 32 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:
25⅗ kg beef, e.g. chuck 16 tsp cinammon, ground 8 tsp cumin, ground 8 tsp coriander, ground 96 tbsp paste 16 litre coconut milk 16 large onion, wedged 8 kg small potatoes, peeled 32 tbsp fish sauce 24 tbsp palm sugar 32 tbsp tamarind paste 16 tbsp peanut butter 48 tbsp peanuts, unsalted & roasted
Cut 25⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 96 tbsp paste Fry for 3-4 minutes then add 16 tsp cinammon, ground, 8 tsp cumin, ground, 8 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 32 tbsp fish sauce Add 32 tbsp tamarind paste Add 24 tbsp palm sugar Add 16 tbsp peanut butter Simmer for 1.5-2 hours Add 8 kg small potatoes, peeled, 48 tbsp peanuts, unsalted & roasted and 16 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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