Massaman Curry with Peanut and Potato
Mon, 11 January 2021
For the paste
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon cardamom seeds pods
- ½ teaspoon black pepper corns
- ½ teaspoon sea-salt
- 3 cloves
- 3-4 dried red chillies, de-seeded (can be substituted for fresh chillies)
- 4 shallots or 1 red onion
- 6-8 garlic cloves
- Small bunch coriander, stalks only
- 1 teaspoon shrimp paste, optional
- 50ml coconut milk
For the curry
1 tablespoon coconut oil
2 tablespoons massaman curry paste (see above)
2 white onions, large slices
3 medium white potatoes, cubed
2-3 carrots, cubed
2 tablespoon fish sauce (optional)
1 tablespoon tamarind paste or juice of 1 lime
1 tablespoon peanut butter
1 stick of lemongrass, bash it a bit
100g peanuts (keep extra for garnish)
2x cans coconut milk
Scallions or crispy shallots for garnish
Coriander (leave for garnish)
For the paste, toast the coriander, cumin, cardamom, black peppercorns, salt and cloves together on a dry pan and heat low and gently for 2-3 minutes.
Remove the cardamom pods. And pound in a pestle and mortar.
Place the chillies, shallots, garlic and coriander, and shrimp paste if using, in a small food processor and blend.
Add the spices to the food mixer and blend again. Pour in the coconut milk and blend to a soft paste.
For the curry, place a large saucepan over a medium heat. Add 1 tablespoon of coconut oil and begin to fry your paste.
After 2-3 minutes, add in your onions and fry for a further 3 minutes.
Next, put in your potatoes and carrots and mix well. You can now add your fish sauce, tamarind/lime juice, peanut butter, lemongrass and the peanuts.
Pour over the two cans of coconut, some water to cover and mix well. Bring this to the boil and reduce to a simmer.
Place the lid on the pot and cook for 25-30 minutes until the potatoes are soft.
Serve hot with rice, crispy shallots, scallions, coriander and the remaining peanuts chopped.
