Prep: 15m
Cook: 3h
Serves: - 80 +
Ingredients
30 tbsp massaman curry paste 60 cm piece of ginger, minced 60 cloves garlic, minced 10 tbsp galangal paste 20 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:
16 kg beef, e.g. chuck 10 tsp cinammon, ground 5 tsp cumin, ground 5 tsp coriander, ground 60 tbsp paste 10 litre coconut milk 10 large onion, wedged 5 kg small potatoes, peeled 20 tbsp fish sauce 15 tbsp palm sugar 20 tbsp tamarind paste 10 tbsp peanut butter 30 tbsp peanuts, unsalted & roasted
Cut 16 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 60 tbsp paste Fry for 3-4 minutes then add 10 tsp cinammon, ground, 5 tsp cumin, ground, 5 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 20 tbsp fish sauce Add 20 tbsp tamarind paste Add 15 tbsp palm sugar Add 10 tbsp peanut butter Simmer for 1.5-2 hours Add 5 kg small potatoes, peeled, 30 tbsp peanuts, unsalted & roasted and 10 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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