Prep: 15m
Cook: 3h
Serves: - 160 +
Ingredients
60 tbsp massaman curry paste 120 cm piece of ginger, minced 120 cloves garlic, minced 20 tbsp galangal paste 40 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:
32 kg beef, e.g. chuck 20 tsp cinammon, ground 10 tsp cumin, ground 10 tsp coriander, ground 120 tbsp paste 20 litre coconut milk 20 large onion, wedged 10 kg small potatoes, peeled 40 tbsp fish sauce 30 tbsp palm sugar 40 tbsp tamarind paste 20 tbsp peanut butter 60 tbsp peanuts, unsalted & roasted
Cut 32 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 120 tbsp paste Fry for 3-4 minutes then add 20 tsp cinammon, ground, 10 tsp cumin, ground, 10 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 40 tbsp fish sauce Add 40 tbsp tamarind paste Add 30 tbsp palm sugar Add 20 tbsp peanut butter Simmer for 1.5-2 hours Add 10 kg small potatoes, peeled, 60 tbsp peanuts, unsalted & roasted and 20 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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