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James Martin Massaman Curry

James Martin Massaman Curry
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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.

Find it online: https://britishbakingrecipes.co.uk/james-martin-massaman-curry/