massaman

This popular curry originates from Muslim areas of southern Thailand. This version is based upon a dish I ate on the holiday island of koh Samui. Typically massaman uses beef or chicken but I have used prawns which work just fine. This dish uses similar ingredients and techniques to those in my Laksa recipe but the taste is quite different. I promise you will never use a jar of sauce again.

 

YouTube video:
  https://youtu.be/y7NaeddZTS8

Whats needed

For the paste:

1 teaspoon coriander
1 teaspoon cumin
half teaspoon cinnamon
3-4 cloves
quarter teaspoon cardamom pods
eighth of a teaspoon of nutmeg
A stick of lemongrass
2-3 red chillies
One medium brown onion
3-4 coriander stalks
Handful of dry roasted peanuts
Teaspoon of shrimp paste
A tablespoon of vegetable oil

2 teaspoons galangal paste
4 cloves garlic

 

For the main dish

King prawns
400ml coconut milk
250ml vegetable stock
Juice of a lime
3-4 Tablespoons fish sauce
2 teaspoons tamarind paste
Tablespoon of brown sugar
black pepper
A stick of lemongrass
Coriander and peanuts to garnish

serve with jasmine rice.

Preperation

1. Start by dry roasting the spices in a pan on a low heat. Add 1 teaspoon cumin, 1 teaspoon ground coriander, half teaspoon cinnamon, eighth of teaspoon nutmeg, a few cloves and quarter teaspoon of cardamom pods.
2. Roughly chop 3 red chillies, a brown onion, 4 cloves garlic and a stick of lemon grass.
3. Add these to a mortar and pestle or mini blender along with handful chopped peanuts, 3-4 coriander stalks, teaspoon shrimp paste and a tablespoon of vegetable oil.
4. Use a spice grinder to grind your spices then add these to the mini blender/mortar and pestle.      
5. Blend the paste, example below.
6. If you need to pre cook your potatoes do so now.

                                                                                         

Get cooking

1. Fry the paste on a medium heat for 2-3 minutes until aromatic
2. Add a tin of coconut milk and stir through, bring back to a simmer.
3. Add 3 tablespoons fish sauce, 2 teaspoons tamarind paste, 1 tablespoon brown sugar, juice of a lime, 3-4 lime leafs and some ground black pepper. Bruise a stalk of lemongrass and add to the pot.
4. Add your pre cooked potatoes, 250ml vegetable stock and simmer for 15-20 mins.
5. Cook your rice.
6. Add king prawns to the sauce and heat through, this should only take a couple of minutes.
7. Serve with the rice, add some roughly chopped coriander and peanuts as a garnish.