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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!

Thanks to Riso Gallo for gifting the selection of rices to try!​
Lynne
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