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.