Prep: 15m
Cook: 3h
Serves: - 64 +
Ingredients
24 tbsp massaman curry paste 48 cm piece of ginger, minced 48 cloves garlic, minced 8 tbsp galangal paste 16 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:
12⅘ kg beef, e.g. chuck 8 tsp cinammon, ground 4 tsp cumin, ground 4 tsp coriander, ground 48 tbsp paste 8 litre coconut milk 8 large onion, wedged 4 kg small potatoes, peeled 16 tbsp fish sauce 12 tbsp palm sugar 16 tbsp tamarind paste 8 tbsp peanut butter 24 tbsp peanuts, unsalted & roasted
Cut 12⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 48 tbsp paste Fry for 3-4 minutes then add 8 tsp cinammon, ground, 4 tsp cumin, ground, 4 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 16 tbsp fish sauce Add 16 tbsp tamarind paste Add 12 tbsp palm sugar Add 8 tbsp peanut butter Simmer for 1.5-2 hours Add 4 kg small potatoes, peeled, 24 tbsp peanuts, unsalted & roasted and 8 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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