Massaman curry

In August I went on holiday to Thailand. Whilst I was there I took a Thai cookery course and learnt how to create one of my favourite Thai dishes - Massaman Curry. This is a dish from Southern Thailand and influenced by Indian, Malaysian and Persian cuisines. It is known for being a creamy, sweet and mildly nutty dish (though it can also be very spicy when eating it in Thailand!). 

Tip: If you are on a budget or time bound, you can purchase Massaman curry paste from various supermarkets. 

Massaman curry paste

  • 1/2 tsp Roasted coriander seeds
  • 1/2 tsp Roasted cumin seeds
  • 1/4 tsp Ground cardamom
  • 1/4 tsp Ground cinnamon
  • 1/4 tsp Shrimp paste
  • 1-2 tbsp Dried large chillies, seeds removed and soak in water then chopped
  • 1/4 tbsp Salt
  • 1 Slice Galangal ginger finely chopped 
  • 1-2 Lemongrass, finely chopped
  • 1 Slice kaffir lime rind, finely chopped (if you can’t find this, use lemon rind)
  • 1 Coriander root (or coriander stem)
  • 1-2 Shallots, finely chopped 
  • 1-2 Cloves of garlic, finely chopped
Using a pestle and mortar (or food processor if you wish), combine all ingredients and pound until you have a fine paste. The curry paste will keep in the fridge for one week, though if you fry the paste in oil first, it will last in your fridge/freezer for several months. 

Massaman curry 

Serves 4 
  • 4 chicken breasts (diced into small pieces)
  • 1-2 tbsp Massaman curry paste
  • 1 tbsp Vegetable/sunflower oil 
  • 400ml Coconut milk (1 tin)
  • 160ml Coconut cream (small tin)
  • 2 Potatoes (baking/Maris Piper or similar)
  • 2 Onions 
  • 1 Cinnamon Stick 
  • 2 Bay leaves 
  • 4 Cardamom seeds 
  • 1 tbsp Roasted peanuts
  • 2 tbsp Fish sauce
  • 1 tbsp Palm sugar
  • 2 tbsp Tamarind paste

Prep 

  1. Cut potatoes into small cubes and cook in boiling water. Cook for approximately 10 minutes until potatoes are cooked through but not going mushy (they need to stay firm). 
  2. Heat the oil in the wok, add the curry paste and stir fry at a high heat until fragrant. 
  3. Add the coconut cream and stir into the paste until the coconut cream starts to get an oily sheen. 
  4. Add the diced chicken and fry for 1 minute, then add the tin of coconut milk. 
  5. Once this is boiling, add the potatoes and onion along with the bay leaf, cardamom, cinnamon and peanuts. 
  6. Stir constantly until chicken is cooked. 
  7. Add the palm sugar, tamarind paste and fish sauce to taste. 
With any Thai cooking, it is important to taste your food before serving. Add palm sugar, fish sauce and tamarind paste to add a sweeter, saltier or tangier flavour respectively. 

Thai dishes don’t take long to cook, especially if you cut the meat up into very small pieces. When serving this at dinner parties, I tend to pop this in the slow cooker or in an oven proof dish to keep warm. 

Serve with Jasmin rice. 


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