This is a simple Thai Massaman Curry recipe. I doubt it is terribly authentic but I find it a really delicious and useful recipe as it can be made quickly but is quite impressive in terms of favour and appearance. I make with beef. You can make it with lamb or duck if you prefer. The recipe is sweet from the coconut milk but it also has heat from the curry paste and a tangy sourness from the fish sauce. I enjoy a liquidy curry so that I can dip naan into it and soak up the flavours, so this is a high liquid content version. You can make it dryer by using less coconut milk if you prefer. I serve this with warm plain naan. You can also serve it with rice. This recipe will make two portions.
- 1 teaspoon of olive oil
- 400 grams of beef. I use fatty chunks from the butcher.
- 450 grams of potatoes. I use Charlotte or new potatoes cut in half but I've tried it with most potatoes depending on what I have in the house and it has come out fine as long as they are cut into chunks the size of half a new potato.
- 3 in piece fresh root ginger. I use a garlic press on it but grated or finely chopped are both fine too.
- 3 and a half tablespoons Massaman curry paste. You can buy this it or make it. You can buy jars of it in most supermarkets, delicatessens or places that sell Thai food ingredients. Making it is a little time consuming and requires various ingredients but you can store it for two weeks in the fridge and you can freeze it in portions. I use the Rick Stein recipe from the BBC but there are plenty of others you can find via Google too.
- A large bunch of fresh coriander including the stalks, which should be finely chopped.
- 400ml can of coconut milk. I use half fat but that's up to you.
- 1 and a half teaspoons of light muscovado sugar.
- The juice of 1 whole lime.
- 1 and a half tablespoons of fish sauce.
- chopped, roasted unsalted peanuts to serve (I sometimes use salted if it is all I have and have also used cashews, both of which have been delicious)
Heat a teaspoon of olive oil on a medium heat in the pan you intend to put in your Wonderbag Add the beef and let it brown on all sides Add the ginger and stir Add the curry paste, coconut milk, sugar, lime, fish sauce, and the stalks of the coriander as well as most of the coriander leaves. Save some of the coriander leaves for serving. Stir the ingredients and let the curry simmer for 20 to 30 minutes. Transfer to the wonderbag (I wrap it in tea towel first) and leave it for 4 or more hours. I've left it for 4, 6, 8 and 10 and all have worked out well. Open your wonderbag, remove the pan and give the curry a stir. If you are having naan breads with it now is a good time to warm them. You can now further season your curry now with fish sauce, salt or lime if you feel it needs it, but otherwise serve it up in a bowl with the last bits of coriander leaves and the nuts scattered on top. I eat it with a fork and use my naans to soak up the curry.