Massaman Curry

Massaman Curry

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 serves
Course: Main Course
Calories: 483
Ingredients Method Nutrition Notes

Ingredients
  

Paste
  • 8 dried long red chillies deseeded
  • 1 tsp shrimp paste for a vegetarian version, substitute miso
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 tsp ground white pepper
  • 1 medium onion - brown chopped
  • 3 cloves garlic chopped
  • 1 stem lemon grass trimmed, white part chopped
  • 3 cm galangal peeled, chopped
Curry
  • 2 tbsp coconut oil
  • 650 g rump steak cubed (or any alternative meat)
  • 250 ml coconut cream
  • 2 tbsp massaman curry paste see above
  • 250 ml coconut milk
  • 1 cup chicken or vegetable stock
  • 1/2 cup unsalted roasted peanuts
  • 2 medium potatoes peeled, cut into 3cm pieces
  • 1 small cinnamon stick
  • 2 bay leaves
  • 5 cardamom pods lightly crushed
  • 1 tbsp brown sugar optional
  • 1 tbsp tamarind concentrate
  • 1 tbsp fish sauce for a vegetarian version, use a vegetarian fish sauce if you can find it, otherwise a combination of light and dark soy sauce

Method
 

Paste
  1. Place chillies in a heatproof bowl. Cover with boiling water and stand for 20 minutes or until soft. Drain well. Roughly chop.
  2. Wrap shrimp paste or miso in foil. Heat in a frying pan over medium heat for 2 to 3 minutes each side or until roasted.
  3. Blend or process chillies, roasted shrimp paste / miso, coriander, cumin, cinnamon, cloves, white pepper and 1 tablespoon cold water until smooth.
  4. Add remaining ingredients, 1 at a time, blending well after each addition until mixture forms a thick paste.
Curry
  1. Heat oil in a large saucepan over medium-high heat until hot.
  2. Add beef or vegetables. Cook, stirring constantly, until evenly browned or tender. Transfer to a plate.
  3. Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot.
  4. Add 2 tablespoons of the curry paste (see above). Cook for 1 minute or until aromatic.
  5. Return beef / vegetables and juices to pan.
  6. Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.
  7. Reduce heat to low. Cover and simmer, stirring occasionally, for 1 1/2 to 2 hours or until beef is tender.

Nutrition

Calories: 483kcalCarbohydrates: 15gProtein: 28gFat: 35gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 67mgSodium: 629mgPotassium: 475mgFiber: 3gSugar: 5gVitamin A: 100IUVitamin C: 6.6mgCalcium: 70mgIron: 4mg

Notes

Store paste in a clean, airtight jar in the fridge for up to 6 months.
Beef can be substituted for chicken thigh, seafood, lamb etc.

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