Name: Massaman curry with jasmine rice
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 2 servings
Ingredients: 5 shallots, unpeeled; 2 cloves garlic, unpeeled; 2 tbsp sliced galangal; 1 stick lemongrass, sliced; 1 tbsp coriander seeds; 1 tsp cumin seeds; 2 cloves; 1 tsp peppercorns; 3 dried red spur chillies, deseeded and soaked until tender; 1 tsp sea salt; 1 tsp ground cardamom; 1 tsp shrimp paste; ½ tsp cumin seeds; 5 cardamom pods; 5 cloves; 1 small cinnamon stick or 1⁄2 tsp ground cinnamon; 2 tbsp vegetable oil; 2 tbsp Massaman curry paste (see above); 3 bay leaves; 1 medium onion, roughly chopped; 400 ml (1 tin) of coconut milk; 2 tbsp palm sugar and 1 tsp caster sugar; 2 tbsp Thai fish sauce; 2 tbsp tamarind paste; 1 potato, peeled and cut into bite-sized pieces; 200 g beef sirloin, cut into bite-sized pieces; 2 tbsp beef or vegetable stock (optional); 2 tbsp roasted cashew nuts; 5 pieces pineapple chunks; sea salt

Massaman curry (แกงมัสมั่น or kaeng matsaman) is a delicious Thai curry which has
a very distinct spicy but not (chilli) hot taste. One of our favourite Thai curries and worth persevering despite the more complex preparation.

This recipe is for massaman curry with tofu and vegetables, but you can easily use chicken or beef instead.

AuthorHungry PandaCategoryVegDifficultyIntermediate

Yields2 Servings

Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

INGREDIENTS FOR THE PASTE

5 shallots, unpeeled

2 cloves garlic, unpeeled

2 tbsp sliced galangal

1 stick lemongrass, sliced

1 tbsp coriander seeds

1 tsp cumin seeds

2 cloves

1 tsp peppercorns

3 dried red spur chillies, deseeded and soaked until tender

1 tsp sea salt

1 tsp ground cardamom

1 tsp shrimp paste

INGREDIENTS FOR THE CURRY

½ tsp cumin seeds

5 cardamom pods

5 cloves

1 small cinnamon stick or 1⁄2 tsp ground cinnamon

2 tbsp vegetable oil

2 tbsp Massaman curry paste (see above)

3 bay leaves

1 medium onion, roughly chopped

400 ml (1 tin) of coconut milk

2 tbsp palm sugar and 1 tsp caster sugar

2 tbsp Thai fish sauce

2 tbsp tamarind paste

1 potato, peeled and cut into bite-sized pieces

200 g beef sirloin, cut into bite-sized pieces

2 tbsp beef or vegetable stock (optional)

2 tbsp roasted cashew nuts

5 pieces pineapple chunks

sea salt

HOW TO MAKE

For the paste use a wok or frying pan to dry-fry the whole shallots and garlic for 5-10 minutes until golden and soft. Set aside to cool, then peel off the skin.

Dry-fry the galangal and lemongrass using a medium heat until fragrant and slightly golden, about 2–3 minutes. Set aside.

Dry-fry the coriander seeds, cumin, cloves and peppercorns for 2 minutes until fragrant, stirring continuously.

Put the above ingredients in a mortar and pestle and pound (or use a food processor). Finely pound the chillies and salt and add the roasted galangal and lemongrass and keep pounding well.

Add the shallots and garlic and continue to pound/ blend, then add the ground roasted spices, the cardamom and the shrimp paste. Mix until smooth.

Heat the oil in a large heavy-based pan or a wok over medium-low heat. Add the onion and cook for 5 minutes.

Add massaman paste and cook for 1 minute or until fragrant. Add the beef and cook, stirring, for 3 minutes or until browned. Add the garlic and ginger and cook for 1 minute.

Add coconut milk, stock, cinnamon, chilli, bay leaves, palm sugar, fish sauce, peanuts and potato to the pan and bring to the boil. Reduce heat to low. Cover and simmer until the beef is very tender.

Serve with jasmine rice.

Ingredients