This is an easy paste to make and tastes very nice without the optional extra ingredients, if you don’t have them. If you are serving more people, increase the paste ingredients proportionally to your coconut milk.

Serves 4-5:

Paste Ingredients:

3 cloves garlic

2 inches fresh ginger (about size of the end of your thumb)

4 inch stalk of lemongrass, diced initially before processing

4 red chilies (or 1 tsp dried chili flakes)

1 tsp ground cumin

1 tsp ground turmeric

1/2 tsp ground coriander

1/2 tsp ground cinnamon

1/4 tsp nutmeg

3 whole cloves

2 kafir lime leaves (optional)

seeds from 4 cardamom pods, ground (optional)

1 tsp shrimp paste (optional and ensure no bad oils)

3 Medjool dates, pitted

1 red onion

1/4 cup coconut milk (I use TCC Premium brand)

Method for the Paste:

Process all ingredients until a smooth paste. Set aside until ready to cook.

Ingredients for the Curry:

2 x 400mL tins of coconut milk (minus the 1/4 cup you used in the paste)

1 cup fresh coriander, chopped

2 white potatoes, peeled and chopped

1 small sweet potato, peeled and chopped (or substitute carrot)

2 organic chicken breasts, diced or whatever meat you want (optional if you want meat)

1/2 cup raw cashews

1/4 cup Tamari (or soy sauce)

2 cups green beans, chopped

Method for the curry:

Add 1 Tbsp organic cold pressed coconut oil to a wok or large saucepan. Fry the paste you made earlier for about 2 minutes until fragrant. Enjoy the smell – this what cooking is all about.

Add the remaining coconut milk and fresh coriander and stir well. Then add the potato, sweet potato and meat (if using).

Once simmering add the 1/4 cup of Tamari or soy sauce and slow cook for approximately 40 minutes until the potato is almost tender. Add the green beans and cook for another 10 minutes until everything is cooked. Add the raw cashews for the last 2 minutes.

Serve over brown rice or quinoa.

 

 

One Response to Massaman curry

  1. Roslyn says:

    Hi guys!
    I cooked the Massaman curry (doubled the recipe and no chilli) for Friday night family dinner (that’s nine grown-ups and six kids) it was amazing! From finicky adults to fussy toddlers everyone loved it (maybe I should have tripled the quantity!) Not only that, your cooking instructions were spot on (usually I have to adjust cooking times etc to suit). Thanks–this one is going into the recipe book!

Leave a Reply

Your email address will not be published. Required fields are marked *

Set your Twitter account name in your settings to use the TwitterBar Section.