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Thai massaman curry

Serve this fragrant dish with jasmine rice.

Massaman curry is a firm favourite for visitors to Thailand. Such is the popularity of this flavour-packed dish, CNN Travel nominated it as the ‘number one’ dish in their 2020 list of ‘The World’s 50 Best Foods’. If you fancy creating a delicious chicken or beef massaman curry at home, try this recipe from Thai chef, Nawamin Pinpathomrat, aka Dr Boss.

Ingredients:

For the curry paste:

  • One and a half teaspoons of coriander seeds
  • Half  a teaspoon of cumin seeds
  • Four cloves
  • Four cardamom seeds
  • One teaspoon of ground cinnamon
  • Half a teaspoon of ground nutmeg
  • 10 whole dried red chillies, soaked to soften
  • Six cloves of garlic
  • Four shallots
  • One stem of fresh galangal
  • Two stems of lemongrass
  • One teaspoon of kaffir lime rind
  • Half a tablespoon of sea salt flakes
  • Half a tablespoon of white peppercorns
  • One tablespoon of shrimp paste

For making the curry:

  • 500ml of can coconut milk
  • Two tablespoons of massaman curry paste
  • 500g stewing beef steak, cut into large chunks or 600g chicken thighs/ drumsticks
  • 300g small/ new potatoes, peeled
  • Three small onions, halved
  • 50g of roasted peanuts
  • Four kaffir lime leaves (optional), available from Thai shops or dried from supermarkets
  • One cinnamon stick (optional)
  • Four star anise (optional)
  • One tablespoon palm or soft light brown sugar
  • One tablespoon of fish sauce (or half a tablespoon of salt)
  • Steamed jasmine rice, to serve

Method:

  • Heat two tablespoons of coconut milk in a large pot with a lid. Add the curry paste and fry for five minutes with low heat.
  • Then stir-fry in the beef/ chicken until well coated and sealed.
  • Stir in the rest of the coconut milk. Bring to a simmer, then cover and cook at least 30 minutes for beef/ 15 minutes for chicken until the meat is tender.
  • Add the potatoes, onion, lime leaves, cinnamon, sugar, fish sauce and most of the peanuts then let it simmer for another 30 minutes.
  • Sprinkle with the remaining peanuts, and then serve with jasmine rice.

Recipe courtesy of Thai chef, Nawamin Pinpathomrat, aka Dr Boss, featured on www.fanclubthailand.co.uk

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