Prep: 15m
Cook: 3h
Serves: - 144 +
Ingredients
54 tbsp massaman curry paste 108 cm piece of ginger, minced 108 cloves garlic, minced 18 tbsp galangal paste 36 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:
28⅘ kg beef, e.g. chuck 18 tsp cinammon, ground 9 tsp cumin, ground 9 tsp coriander, ground 108 tbsp paste 18 litre coconut milk 18 large onion, wedged 9 kg small potatoes, peeled 36 tbsp fish sauce 27 tbsp palm sugar 36 tbsp tamarind paste 18 tbsp peanut butter 54 tbsp peanuts, unsalted & roasted
Cut 28⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 108 tbsp paste Fry for 3-4 minutes then add 18 tsp cinammon, ground, 9 tsp cumin, ground, 9 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 36 tbsp fish sauce Add 36 tbsp tamarind paste Add 27 tbsp palm sugar Add 18 tbsp peanut butter Simmer for 1.5-2 hours Add 9 kg small potatoes, peeled, 54 tbsp peanuts, unsalted & roasted and 18 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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