| Prep Time | 20 minutes |
| Cook Time | 60-90 minutes |
| Servings |
serves
|
Ingredients
Paste
- 8 dried long red chillies deseeded
- 1 tsp miso
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tsp ground white pepper
- 1 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
- 600 g seasonal vegetables
- 250 ml coconut cream
- 250 ml coconut milk
- 2 tbsp massaman curry paste see above
- 1 cup vegetable stock
- 1/2 cup unsalted roasted peanuts
- 2 medium potatoes peeled, cut into 3cm pieces
- 1 cinnamon stick
- 2 bay leaves
- 5 cardamom pods lightly crushed
- 2 tbsp brown sugar
- 1 tbsp tamarind concentrate
- 1 tbsp vegetarian fish sauce or a combination of light and dark soy sauce
Ingredients
Paste
Curry
|
Instructions
Paste
- Place chillies in a heatproof bowl. Cover with boiling water and stand for 20 minutes or until soft.
- Drain well. Roughly chop.
- Wrap miso in foil. Heat in a frying pan over medium heat for 2 to 3 minutes each side or until roasted.
- Blend or process chillies, roasted miso, coriander, cumin, cinnamon, cloves, white pepper and 1 tablespoon cold water until smooth.
- Add remaining ingredients, 1 at a time, blending well after each addition until mixture forms a thick paste.
Curry
- Heat oil in a large saucepan over medium-high heat until hot.
- Add vegetables. Cook, stirring constantly, until evenly browned or tender. Transfer to a plate.
- Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot.
- Add 2 tablespoons of the curry paste (see above). Cook for 1 minute or until aromatic.
- Return vegetables and juices to pan.
- Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.
- Reduce heat to low. Cover and simmer, stirring occasionally, for 1 1/2 to 2 hours or until tender.
Recipe Notes
Store paste in a clean, airtight jar in the fridge for up to 6 months.
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