Prep: 15m
Cook: 3h
Serves: - 192 +
Ingredients
72 tbsp massaman curry paste 144 cm piece of ginger, minced 144 cloves garlic, minced 24 tbsp galangal paste 48 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:
38⅖ kg beef, e.g. chuck 24 tsp cinammon, ground 12 tsp cumin, ground 12 tsp coriander, ground 144 tbsp paste 24 litre coconut milk 24 large onion, wedged 12 kg small potatoes, peeled 48 tbsp fish sauce 36 tbsp palm sugar 48 tbsp tamarind paste 24 tbsp peanut butter 72 tbsp peanuts, unsalted & roasted
Cut 38⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 144 tbsp paste Fry for 3-4 minutes then add 24 tsp cinammon, ground, 12 tsp cumin, ground, 12 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 48 tbsp fish sauce Add 48 tbsp tamarind paste Add 36 tbsp palm sugar Add 24 tbsp peanut butter Simmer for 1.5-2 hours Add 12 kg small potatoes, peeled, 72 tbsp peanuts, unsalted & roasted and 24 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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