( SERVES 2 )
Photo by Tamara West
Massaman curry hails from Thailand but is enjoyed widely in Southeast Asia. I first tasted this dish while visiting my husband’s aunty and uncle in Malaysia which is interesting as massaman is not a native Thai word, but may have been derived from the Malay word masam, which means “sour”. This dish is something I love to eat regardless of whether the weather is hot or cold — making it the perfect year-round dish! Instead of using chicken you can substitute beef or lamb, which are more traditional.
|4||Garlic cloves, chopped|
|2 slices||Galangal, chopped|
|2||Red chillies, or use 3 chillies if required|
|2 Tbsp||Cooking oil|
|1 tsp||Shrimp paste|
|1 Tbsp||Cooking oil|
|¼ tsp||Ground cumin|
|1 pinch||Ground cloves|
|1 pinch||Ground cardamom|
|300 g||Chicken thighs, cut into cubes|
|300 g||Potatoes, peeled and cut into cubes|
|400 ml||Coconut milk|
|1||Red capsicum, medium, cut into bite-sized pieces|
|1 Tbsp||Peanut butter|
|1 Tbsp||Tamarind puree|
|2 Tbsp||Fish sauce|
|2 Tbsp||Brown sugar|
- Place all the paste ingredients into a bowl and use a hand blender to make into a paste (alternatively use food processor)
- Place a wok or a large pot over medium-high heat and add a tablespoon of oil. Wait until the oil warms up and add all the paste. Stir and cook the paste for 5 minutes or until the colour has darkened.
- Add cumin, cloves and cardamom.
- Add chicken and potato to the wok/pot and cook for a couple of minutes on medium-high heat.
- Add coconut milk, cinnamon stick and capsicum and cook for 10-15 minutes or until potatoes and chicken are cooked through.
- Season with peanut butter tamarind puree, fish sauce and sugar.
- Serve with a sprinkle of peanuts if you have them and some steamed jasmine rice.