James Martin’s Massaman Curry is a rich, aromatic, and hearty dish that combines tender meat, creamy coconut milk, and a blend of exotic spices. Perfect for a comforting family dinner or an impressive meal for guests, this curry is a delightful fusion of bold flavors and subtle sweetness. Ready in just under an hour, this recipe will transform your kitchen into a haven of Thai-inspired aromas.
What is James Martin Massaman Curry?
James Martin’s Massaman Curry is a classic Thai-inspired dish infused with warm spices, creamy textures, and tender chunks of meat or vegetables. Traditionally made with beef, chicken, or lamb, the dish combines coconut milk, potatoes, and a flavorful massaman curry paste. It’s a wonderful balance of savory, sweet, and slightly tangy flavors.
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Why You Should Try This Recipe
- Bursting with flavor: This curry is a medley of spices, creating a deep and complex taste.
- Easy to make: You don’t need to be a chef to master this recipe.
- Perfect for meal prep: It tastes even better the next day, making it ideal for leftovers.
- Family favorite: The mild spice level appeals to both adults and kids.
- Customizable: You can swap the protein or adjust the spices to suit your palate.
Ingredients Needed to Make James Martin Massaman Curry
Here’s everything you’ll need to recreate this hearty dish:
- Meat or protein (beef, chicken, or lamb) – 500g, cut into bite-sized pieces.
- Massaman curry paste – 2–3 tablespoons, depending on desired spice level.
- Coconut milk – 400ml, for a creamy and rich base.
- Potatoes – 2 medium, peeled and diced into chunks.
- Onion – 1 large, thinly sliced.
- Peanuts – A handful, roasted and crushed.
- Palm sugar – 1–2 teaspoons, for a hint of sweetness.
- Fish sauce – 2 tablespoons, adds savory depth.
- Tamarind paste – 1 tablespoon, balances the sweetness.
- Cinnamon stick and cardamom pods – 1 each, for added aroma.
- Vegetable oil – 2 tablespoons, for sautéing.
Equipment Needed
- Large pot or wok
- Sharp knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Serving dish
Instructions to Make James Martin Massaman Curry
Step 1: Prepare the Ingredients
- Heat the vegetable oil in a large pot or wok over medium heat.
- Add the cinnamon stick and cardamom pods, letting them release their aroma.
Step 2: Cook the Meat
- Toss in the sliced onions and sauté until softened.
- Add the massaman curry paste and cook for 1–2 minutes until fragrant.
- Stir in the meat and cook until browned on all sides.
Step 3: Simmer the Curry
- Pour in the coconut milk and bring the mixture to a gentle boil.
- Add the potatoes, palm sugar, fish sauce, and tamarind paste. Mix well.
- Lower the heat and let it simmer for 30–35 minutes until the meat is tender.
Step 4: Finish and Serve
- Sprinkle with crushed peanuts before serving.
- Pair with steamed jasmine rice or flatbread.
What Goes Well With James Martin Massaman Curry
- Steamed jasmine rice: Absorbs the rich curry flavors perfectly.
- Naan or flatbread: Great for scooping up the creamy sauce.
- Fresh cucumber salad: Adds a refreshing crunch.
- Pickled vegetables: Balances the richness with tangy flavors.
- Fried shallots: Enhances the dish with crispy texture.
- A side of Thai spring rolls: Complements the meal beautifully.
Expert Tips for Making the Best James Martin Massaman Curry
- Use fresh curry paste: This enhances the depth of flavor significantly.
- Cook low and slow: Allowing the curry to simmer ensures tender meat.
- Balance the flavors: Adjust the sweetness, saltiness, and tanginess to your preference.
- Toast your spices: Briefly frying the cinnamon and cardamom boosts their aroma.
- Avoid overcooking potatoes: Add them midway to maintain their texture.
- Experiment with protein: Try tofu or prawns for a different twist.
Easy Variations of James Martin Massaman Curry
- Vegetarian version: Replace meat with tofu or a mix of hearty vegetables like eggplant and zucchini.
- Seafood twist: Use prawns or fish for a lighter option.
- Spice it up: Add fresh chilies for extra heat.
- Nut-free option: Skip the peanuts and use sesame seeds instead.
- Quick version: Use pre-cooked meat to reduce cooking time.
Best Practices to Store James Martin Massaman Curry
- Refrigerate promptly: Store leftovers in an airtight container.
- Freeze in portions: Perfect for quick weeknight meals.
- Label the container: Include the date for easy tracking.
Best Practices to Reheat James Martin Massaman Curry
- Use low heat: Gently reheat on the stovetop to preserve flavors.
- Microwave option: Cover and heat in short intervals to avoid drying out.
- Add a splash of coconut milk: Restores the creamy consistency.
How Can I Make James Martin Massaman Curry Healthier?
- Use light coconut milk instead of regular.
- Add more vegetables for extra fiber and nutrients.
- Reduce the palm sugar for a lower-sugar version.
Nutrition Value (per serving)
- Calories: 430
- Protein: 25g
- Fat: 28g
- Carbohydrates: 20g
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James Martin Massaman Curry
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
Description
James Martin’s Massaman Curry is a classic Thai-inspired dish infused with warm spices, creamy textures, and tender chunks of meat or vegetables. Traditionally made with beef, chicken, or lamb, the dish combines coconut milk, potatoes, and a flavorful massaman curry paste. It’s a wonderful balance of savory, sweet, and slightly tangy flavors.
Ingredients
- Meat or protein (beef, chicken, or lamb) – 500g, cut into bite-sized pieces.
- Massaman curry paste – 2–3 tablespoons, depending on the desired spice level.
- Coconut milk – 400ml, for a creamy and rich base.
- Potatoes – 2 medium, peeled and diced into chunks.
- Onion – 1 large, thinly sliced.
- Peanuts – A handful, roasted and crushed.
- Palm sugar – 1–2 teaspoons, for a hint of sweetness.
- Fish sauce – 2 tablespoons, adds savory depth.
- Tamarind paste – 1 tablespoon, balances the sweetness.
- Cinnamon stick and cardamom pods – 1 each, for added aroma.
- Vegetable oil – 2 tablespoons, for sautéing.
Instructions
Step 1: Prepare the Ingredients
- Heat the vegetable oil in a large pot or wok over medium heat.
- Add the cinnamon stick and cardamom pods, letting them release their aroma.
Step 2: Cook the Meat
- Toss in the sliced onions and sauté until softened.
- Add the massaman curry paste and cook for 1–2 minutes until fragrant.
- Stir in the meat and cook until browned on all sides.
Step 3: Simmer the Curry
- Pour in the coconut milk and bring the mixture to a gentle boil.
- Add the potatoes, palm sugar, fish sauce, and tamarind paste. Mix well.
- Lower the heat and let it simmer for 30–35 minutes until the meat is tender.
Step 4: Finish and Serve
- Sprinkle with crushed peanuts before serving.
- Pair with steamed jasmine rice or flatbread.
