Prep: 15m
Cook: 3h
Serves: - 96 +
Ingredients
36 tbsp massaman curry paste 72 cm piece of ginger, minced 72 cloves garlic, minced 12 tbsp galangal paste 24 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:
19⅕ kg beef, e.g. chuck 12 tsp cinammon, ground 6 tsp cumin, ground 6 tsp coriander, ground 72 tbsp paste 12 litre coconut milk 12 large onion, wedged 6 kg small potatoes, peeled 24 tbsp fish sauce 18 tbsp palm sugar 24 tbsp tamarind paste 12 tbsp peanut butter 36 tbsp peanuts, unsalted & roasted
Cut 19⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 72 tbsp paste Fry for 3-4 minutes then add 12 tsp cinammon, ground, 6 tsp cumin, ground, 6 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 24 tbsp fish sauce Add 24 tbsp tamarind paste Add 18 tbsp palm sugar Add 12 tbsp peanut butter Simmer for 1.5-2 hours Add 6 kg small potatoes, peeled, 36 tbsp peanuts, unsalted & roasted and 12 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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