59. Thai Massaman Curry

Updated at: Thu, 17 Aug 2023 08:47:46 GMT

Step 1

Put your rice on to cook, using whatever method you prefer.

Step 2

In a heavy-bottomed saucepan, pour 270mL (or roughly under half) the coconut milk in to the pan, and bring it to a boil. Reduce by about half, until it's looking much thicker.

Step 3

Add the curry paste in, stirring on a medium/low heat, looking for the fats separating. Once the initial stage of the paste has cooked off, and before it sticks, add the remainder of the coconut milk.

Step 4

Cook the mock meat or tofu as required, giving it a quick pan fry for colour or roasting in the oven - it depends on what you’re using and you’ll have to use your own discretion on this one.

Step 5

Add the onion, potato, carrot and beans to the pot, ensuring its covered with liquid by adding stock, usually about 500mL. Simmer for around 15 minutes before adding the peanuts. I like them somewhat softened by the curry, but not completely. Once the vegetables are fork tender, season the curry by adding fish sauce, palm sugar, and tamarind. Taste to make sure the balance is right, adding more of any of these if you need to. Add the mock meat or tofu to the finished curry.

Step 6

Serve with rice.

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