Thursday, 18 November 2010

Thai Massaman Curry

This is my favourite of the Thai curries. It's really filling, with a creamy and spicy sauce, delicately balanced and infused with all the classic Thai flavours of coconut, peanuts and galangal. Once you've made the curry paste the rest is simple! You can make this with chicken, beef, pork, prawns or even make it vegetarian.

Top tip: If things get too hot and spicy, you can add a little more sugar and/or lime juice to counterbalance.

Serves 4

INGREDIENTS:

Thai Massaman Curry Paste - 4 tsp
Chicken
White Potatoes - 2
Large Onion - 1
Unsalted Peanuts - 4 tbsp
Coconut Milk - 800mls
Caster Sugar - 4 tsp
Salt - 2 tsp
Fish Sauce - 4 tbs

1. The key to this delicious curry is preparation. You'll need all your ingredients chopped and ready before you start. First peel and chop the potatoes into roughly 2cm chunks.

2. Next slice the onion into quarters, then carefully pull apart the layers of each onion quarter to give you lovely curved pieces of onion.

3. Dice your meat into bite-sized chunks.

4. Now you're ready to start! You'll need a large pan or wok. On a high heat pour in 200mls of the coconut oil, and constantly stir until it turns oily. This takes only a couple of minutes. Once it's oily, add the curry paste, turn down the heat to medium and fry the paste for 3-4 minutes in the reduced coconut oil.

5. Add in the meat, and stir fry in the sauce until all the meat is covered and cooked through.

6. Once the meat is cooked, pour in the rest of the coconut milk and add in the onions, peanuts and potatoes and stir to cover.

7. Add in the salt, sugar and fish sauce to season and continue to cook through until the potatoes are softened (roughly 15 minutes).

8. You can add a little coconut milk or water whilst it's cooking to make up your desired consistency.

Serve with boiled or sticky rice.

3 comments:

  1. Thanks! I found this recipe really easy to follow (even making the shift to American measurements) and it came out great with soy "beef" tips and cashews as the proteins.

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  2. I've not tried it with beef before! glad it worked well.

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  3. I added some tofu to make it healthy. Thanks.
    Holidays to koh lanta

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