A recipe for Thai Massaman curry and home made Massaman paste
Thursday, June 6, 2019
I love Thai Massaman curry and decided to try to create my own version. I am delighted with the results and will definitely be making this again. I made the paste from scratch and am feeling pretty proud of myself!
When I visited Thailand, I was lucky enough to enjoy a cookery lesson while I was there. I love Thai flavours and my go to dish in any Thai restaurant is the Massaman curry which features potatoes and peanuts. I love it so much that I decided to try and create my own version. After a quick visit to the Asian supermarket, I was ready to get going. It took me a few tries to get it just how I like it and I am delighted with the results. It works equally well with chicken or beef. Give it a go and et me know what you think. My recipe for home made Massaman paste is further down the page!
If you can’t find lime leaves, substitute with Bay leaves.
- 1 onion (peeled and chopped)
- 500g beef or chicken pieces
- 2 peppers (thinly sliced, any colour)
- 400g potatoes (waxy types are best)
- 4 tbsps massaman paste
- 400ml can of coconut milk
- 200mls chicken stock
- 2 tbsps fish sauce
- 4 lime leaves (use bay leaves if your cant find them)
- ½ tsp ground cinnamon
- 1 tsp crushed chillis
- 50g peanuts
- Juice of half a lime
- Fry the paste in a little oil for a few minutes
- set 2 tbsps of the peanuts to one side
- Add the onion and fry until soft
- Add the chicken and fry until the meat is sealed
- Add the peppers and stir well
- Add all the other ingredients (except for the lime juice) and bring to a simmer
- Simmer until the liquid is reduced to a sauce consistency
- Stir in the lime juice just before serving and sprinkle with the reserved peanuts
- Serve with rice
recipe for thai massaman paste
- 2 shallots
- 2 garlic cloves
- 1 thumb sized piece of ginger (peeled)
- 1 tsps crushed chillis
- 1 stalk of lemongrass
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp cumin seeds
- ¼ tsp ground nutmeg
- 4 cardamon pods (seeds only)
- 10 black peppercorns
- 1 tsp palm sugar
- 1 tsp shrimp paste
- 2 tbsps fish sauce
- 50g peanuts
- Place all the spices in a dry pan and heat until the aromas are released
- Blitz in a food processor or with a mortar and pestle until they are all broken down
- Place all the ingredients in the food processor and blend until a smooth paste is formed
- The mixture will keep in the fridge for a few days but also freezes well
Trying Riso Gallo rices
The nice folk at Riso Gallo sent me some of their rice pouches to try. What a genius idea. All it takes is 90 seconds in the microwave for perfect results every time. These are great in soups and an ideal accompaniment for curries and chillis. I particularly loved the red wholegrain & long grain rice and the rice, wheat & buckwheat as they had a really good flavour and extra texture. The black wholegrain rice was most unusual. The black looked a bit strange but tasted really good. Made for an interesting looking plate, perfect for Instagram!
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