Massaman is a rich Thai curry. Make sure you cook the curry paste out with the onions as this will give you a more rounded flavour.
Add most of the curry paste, taste, then add the remainder to suit your taste.
Massaman curry a rich and tangy gravy, Southland potatoes, broccoli, tofu with cardamom scented rice
Cook time: 45 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Onion
Couple
1Family
2Massaman curry paste
Couple
1 pottleFamily
1 pottleCoconut cream
Couple
1 tera packFamily
1 tinMini yellow potatoes
Couple
AllFamily
AllWater
Couple
300mlFamily
600mlRice and cardamom
Couple
1 Cup (1 1/2 Cups water)Family
1 1/2 Cups (2 1/4 Cups water)Green beans
Couple
1 bagFamily
1 bagYellow pepper
Couple
1Family
2Lime
Couple
1Family
2Peanut butter
Couple
1 pottleFamily
1 pottle Peanuts
Couple
1 packetFamily
1 packetInstructions
1
Slice and fry the onion for 2 minutes on medium heat to get a little colour on it, then add the curry paste and fry for another 2 minutes, stirring regularly.
Add the coconut cream and water, bringing curry to a gentle simmer.
Peel the potatoes and cut them into rough 2 cm cubes, then add to the curry. The potatoes will take about 20 minutes to cook.
2
Wash the rice under cold running water until the water runs clear. In a small pot, add the rice with one and a half times the amount of water and a pinch of salt. Bring to a boil, stir, then cover and reduce heat to very low. Cook for 15 minutes, or until the water has been absorbed.
3
Trim the tops off the beans and cut into thirds.
Remove the core from the yellow pepper and cut into 2 cm cubes.
After the curry has been cooking for about 15 minutes, add the beans and pepper. Stir through the peanut butter.
4
Taste the curry and add more paste or salt, if needed.
Cut the lime into wedges.
5
Serve with rice, topped with curry and roasted peanuts. Squeeze over lime and dig in.
Watch out for the cardamom pods!
