This curry is sumptuously spiced and seasoned without being fiery or overly rich, and has a lightness of flavour not seen in many meat curries. Similarly, the sauce is thick, neither too wet nor dry, and perfect for scooping up with rice or bread.
Yield: 4–6 Servings
massaman curry paste
1 tablespoon oil
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon fennel seeds
4 cardamom seeds
6 red Asian shallots, chopped
3 garlic cloves, chopped
1 teaspoon lemongrass, finely chopped
1 teaspoon galangal, finely chopped
4 dried long red chillies
1 teaspoon ground nutmeg
1 teaspoon ground white pepper
1 tablespoon oil
250 g (9 oz) baby onions
500 g (1 lb 2 oz) baby new potatoes
300 g (10½ oz) baby carrots, cut into 3 cm (1¼ in) pieces
225 g (8 oz) button mushrooms (champignons), tinned, whole, drained
1 cinnamon stick
1 makrut (kaffir lime) leaf
1 bay leaf
250 ml (9 fl oz/1 cup) coconut cream
1 tablespoon lime juice
3 teaspoons shaved palm sugar (jaggery)
1 tablespoon finely chopped Thai basil, plus extra to serve
1 tablespoon crushed roasted peanuts
How to make it
- Heat the oil in a frying pan over low heat, add the coriander seeds, cumin seeds, cloves, fennel seeds and cardamom seeds, and cook for 1–2 minutes, or until fragrant.
- Put the spices with the remaining curry paste ingredients in a food processor, or in a mortar with a pestle, and process or pound to a smooth paste. Add a little water if it is too thick.
- Heat the oil in a large saucepan, add the curry paste and cook, stirring, over medium heat for 2 minutes, or until fragrant. Add the vegetables, cinnamon stick, makrut leaf, bay leaf and enough water to cover (about 500 ml/17 fl oz/2 cups), and bring to the boil. Reduce the heat and simmer, covered, stirring frequently, for 30–35 minutes, or until the vegetables are cooked.
- Stir in the coconut cream and cook, uncovered, for 4 minutes, stirring frequently, until thickened slightly. Stir in the lime juice, palm sugar and chopped basil. Add a little water if the sauce is too dry. Top with the peanuts and basil leaves.
Serving Size 1
Nutritional Value Per Serving
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.