Thai Massaman Curry (heat 5/10)
(40g net) The spice blend contains shell-fish so avoid if allergic! We suggest the potatoes and beans to reduce the saltiness of the dish, but it is delicious with chicken. A very traditional but hard to find curry. It is not particularly hot so feel free to add your own fresh chillies.
- 1 packet Massaman spice mix (recipe card included)
- 3 tbsp groundnut oil
- 700-1kg/1.5-2lbs beef, cubed
- 450ml/3/4 pint 'secret sauce'
- 1 400ml can full-fat coconut milk
- 1 stalk lemongrass, very finely chopped
- 3-4 tbsp soy sauce
- 2 tbsp crunchy peanut butter
- 1 tbsp fish sauce (optional)
- 250g/1/2lb small new potatoes (optional)
- 150g/5oz small green beans, chopped in half (optional)
- handful fresh coriander,chopped
- Heat the oil in a large pan and add the spices. Stir until fragrant.
- Add the beef and brown all over.
- Add 'your secret sauce', coconut milk and lemongrass and bring to the boil.
- Turn down to a simmer and stir in the soy sauce, optional fish sauce and peanut butter. Cook for an hour.
- 2 hours before serving start cooking the curry again. If it is too thick add more coconut milk.
- Cook the potatoes, if using, then add them and/or the beans 10 minutes before serving.
- Serve with plain rice.
This is also good with lamb, but because it has prawn powder in the spice mix and fish sauce in the recipe it will not be at its best if cooked with fresh prawns! Most of our curries are very versatile, and we encourage you to play around with different meat or vegetable options, but this is the big exception!