Massaman Curry

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Rating: 0
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Ingredients
Servings: Units:
Paste
Curry
Instructions
Paste
  1. Place chillies in a heatproof bowl. Cover with boiling water and stand for 20 minutes or until soft.
  2. Drain well. Roughly chop.
  3. Wrap shrimp paste or miso in foil. Heat in a frying pan over medium heat for 2 to 3 minutes each side or until roasted.
  4. Blend or process chillies, roasted shrimp paste / miso, coriander, cumin, cinnamon, cloves, white pepper and 1 tablespoon cold water until smooth.
  5. Add remaining ingredients, 1 at a time, blending well after each addition until mixture forms a thick paste.
Curry
  1. Heat oil in a large saucepan over medium-high heat until hot.
  2. Add beef or vegetables. Cook, stirring constantly, until evenly browned or tender. Transfer to a plate.
  3. Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot.
  4. Add 2 tablespoons of the curry paste (see above). Cook for 1 minute or until aromatic.
  5. Return beef / vegetables and juices to pan.
  6. Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.
  7. Reduce heat to low. Cover and simmer, stirring occasionally, for 1 1/2 to 2 hours or until beef is tender.
Recipe Notes

Store paste in a clean, airtight jar in the fridge for up to 6 months.

Nutrition Information
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