How To Make Thai Massaman Curry

How To Make Thai Massaman Curry

Thai Massaman Curry Recipe. Rich and flavourful Thai curry with chicken and served with steamed white rice. A great alternative to the traditional Green and Red Thai Curry. Try our Thai Massaman Curry recipe.

INGREDIENTS

View Ingredients In:

RECIPE

Serves
2
Prep =
35m
Cook =
10m
Total =
45m

Step 1: You will need

  • 2 lemon grass stalks chopped
  • 5 shallots chopped
  • 3 red chillies chopped
  • 4 cloves of garlic
  • 2 tbsp vegetable oil
  • 1 tbsp shrimp paste
  • 1 tbsp black pepper
  • 5 cardamom pods
  • 1 tbsp ground cumin
  • 1 1/2 tbsp ground coriander seeds
  • 2 chicken breasts cut into cubes
  • 150 g pumpkin cut into cubes
  • 1/2 aubergine peeled and diced
  • 50 g green beans cut in half strips
  • 4 tbsp fish sauce
  • 2 tbsp peanut oil
  • 1 tbsp brown sugar
  • 1 can of coconut milk
  • a few basil leaves
  • a few sprigs of coriander
  • 1 blender
  • 1 spoon
  • 1 wok
  • 1 wooden spoon

Step 2: Make the curry paste

Put into the blender: the shallots, the garlic, the shrimp paste, the lemon grass, the red chilli, the black pepper, the cardamom pods, the coriander seeds, the ground cumin and the vegetable oil.

Pulse the blender a few times then stop and give it a stir blend quickly again and stop and combine once more. Repeat this process a few times until it becomes a rough paste. Once blended, transfer it all into a small bowl.

Step 3: Make the curry

Place the wok on a high heat and add the peanut oil. Put in 2 large spoonfuls of the curry paste and stir-fry it in the oil, for about one minute. Then add the cubed chicken and stir-fry for another minute. Add in the fish sauce and the coconut milk.

Give it a quick stir and leave it to come to a simmer. Once simmering, add the brown sugar, the aubergine and the pumpkin. Stir to combine everything together and let it cook for between 7-10 minutes.

After this time, add in the green beans and cook for a further five minutes. Then remove from the heat and serve.

Step 4: Garnish and serve

Spoon this sweet and spicy curry into a serving dish and garnish with some basil and coriander leaves. It can be served with steamed white rice.