massaman

An easy to make, mild Thai curry with a nice flavour. This is our family's favourite slow cooker recipe.

Slow Cooker Massaman Curry Recipe

chuck beef steak,

chat potatoes

brown onion

massaman Thai curry paste

tbs plain flour

Massel Chicken Style Liquid Stock

coconut cream

tbs fish sauce

lemon juice

tbs brown sugar

white rice *to serve

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<p>How to make Slow Cooker Massaman Curry Recipe</p>

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Vegan Massaman Curry with Tofu

shallots (roughly chopped)

lemongrass

thumb-piece galangal (sliced)

garlic

cardamom pods

cinnamon (powder)

coriander (powder)

cumin (powder)

nutmeg

turmeric (powder)

white pepper

chilli flakes

salt

coconut oil

massaman curry paste

400 ml coconut milk

ml stock (or water)

soy sauce (or tamari for gluten-free option)

brown sugar

onion (sliced)

carrots (sliced)

potatoes (cubed)

baby sweet corn

star anise

cloves

cinnamon

peanuts

gr tofu

Add into the food processor or blender the fresh ingredients: Shallots roughly chopped, lemongrass finely sliced (just the thicker part), garlic cloves and galangal roughly chopped. Blend all these ingredients until you have a consistency that already looks like a paste. Keep pushing the ingredients down with a spatula and blending further if needed.

Add the spice mix and salt and blend until all the ingredients are perfectly incorporated.

Curry Paste

Heat the coconut oil in a pan and add the curry paste. Leave it cooking for 1-2 minutes and then add 2 tablespoons of coconut milk. Keep cooking until it starts bubbling and the oil separated from the paste.

Add the rest of the coconut milk, stock, soy sauce and brown sugar.

Then, add the potatoes, onion, carrot and sweet corn, roasted peanuts, star anise, cloves and cinnamon stick. Leave the curry simmering for 30 minutes or until the potatoes and carrots are cooked.

To prepare the tofu, cut it into cubes or triangles. We normally pan fry the tofu separately adding some soy sauce to give the tofu some extra flavour but if you want to save time you can cook it directly with the rest of the vegetables inside the curry too.

Transfer the curry to a bowl, add some crushed peanuts, chilli flakes and fresh coriander on the top before serving.

Massaman Curry

Buying the whole lamb leg to break up, instead of just the shanks, makes this recipe cost-effective, as well as utterly delicious.

Massaman lamb leg curry quickled vegetables

Asian (red) eschalots, chopped

red chillies, seeds removed, chopped

tbs ginger

lemongrass stalks, white part only, chopped

coriander, leaves

kaffir lime leaves, bruised

2.5kg lamb leg (bone in), cut crossways through the

(80 milliliters) sunflower oil

(150 grams) skinless raw peanuts

belacan (roasted shrimp paste), finely chopped

tamarind puree

(500 milliliters) Massel Beef Style Liquid Stock

coconut milk

(60 milliliters) fish sauce

limes

desiree potatoes, peeled,

jasmine

(125 milliliters) white vinegar

tbs caster sugar

radishes, larger ones halved

Lebanese cucumber, thinly sliced

Asian (red) eschalot, finely chopped

red chillies, thinly sliced

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Ready in 45 minutes, this authentic lamb curry makes a quick and easy weeknight meal the whole family will love.

Simple lamb curry

milliliters (1 1/2) tbsp vegetable oil

diced lamb fillet,

onion, thinly sliced

curry paste (or 2 tbsp if you like it hot)

kaffir lime leaves

milliliters (1 cup) Massel beef stock

tsp fish sauce

carrot, peeled, chopped

potatoes

peas peas

tbsp chopped coriander

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Massaman Meatball Curry with Tamarind and Peanut Butter: just imagine tender, melt in the mouth, juicy beef meatballs swathed in a rich, silky massaman curry sauce loaded with coconut, peanut butter and tamarind.  Utter deliciousness!

Massaman Meatball Curry with Tamarind and Peanut Butter

new/waxy potatoes salt

vegetable, coconut oil

grams/1 onion,

minced beef, ideally 5% fat

grams/5 tablespoons Massaman Curry Paste, homemade or shop bought, divided

x coconut milk

60 grams/3 tablespoons smooth peanut butter (omit if allergic to nuts)

beef stock cube

sugar

fish sauce

tamarind paste

coriander

salted peanuts (omit if allergic to nuts)

red chilli

coconut rice

lime

Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat the oven to Fan Oven 180°C /200°C/400°F/Gas 6

Chop the potatoes into cubes, there is no need to peel them. Place in a saucepan with the salt and cover with cold water. Bring to a simmer and cook until the potatoes are soft. This could take anywhere from 5 - 15 minutes, depending on the type of potato and the size you have cut them. Drain well.

Finely chop the onion and garlic. I peel and roughly chop them and then pulse them in a food processor. You can also do this by hand.

Heat the oil in a cast iron pan or ovenproof frying pan over a moderate heat and add the onion and garlic. Cook for around 5 minutes until soft, stirring from time to time.

Remove from the pan. Set half aside and add the other half to a mixing bowl with the minced beef, 2 tablespoons massaman paste and the salt.

Mix the beef thoroughly to incorporate the paste, salt, onion and garlic mix. The easiest way to do this is with your hands.

Use an ice cream scoop to scoop out the meatballs. The one I use is roughly 30ml in size and I made 20 x 35g meatballs. Roll the meatballs with your hands to create a smooth, round shape.

Put into the pan you cooked the onion and garlic in, (there is no need to wash it) and place in the centre of a preheated oven for 10 minutes.

Remove the meatballs from the pan and set aside. Remember that the handle of the pan will be very hot as it has been in the oven. Be very careful and remember to use an oven glove to hold the pan.

Add the remaining onion and garlic and remaining 3 tablespoons of massaman curry paste to the pan. Cook over a moderate heat until aromatic, around 2 minutes, stirring continuously.

Add the coconut milk and peanut butter to the pan and stir to thoroughly mix.

Make up the beef stock and add with the palm sugar, fish sauce, and tamarind paste.

Mix well and add the meatballs and potatoes back to the pan. Cook over a moderate heat, lid off, stirring from time to time, for 30 minutes.

Cook your rice as the meatballs cook.

To serve: top the curry with chopped coriander, slices of chilli and lots of chopped salted peanuts. Serve piping hot over hot rice. Delicious served with wedges of lime.

Massaman Curry Paste packs a wonderful, deep, complex, yet mellow, flavour punch. Massaman curries originated in Thailand and are slow cooked, coconut milk based curries, loaded with potatoes and fall apart meat - normally beef or lamb. They are mildly spicy but with complex, deep, layers of flavour.

Massaman Curry Paste

vegetable oil, divided

red onion,

dried red chillies

cumin seeds (Or use ½ teaspoon ground cumin)

coriander seeds

black peppercorns

cardamom

white peppercorns (Or replace with black peppercorns)

shrimp paste (Or use 1 anchovy)

The garlic: slice the top quarters off the whole bulbs of garlic. Put each garlic in the centre of a piece of foil. Loosely gather the foil around the garlic and pour over ½ teaspoon of vegetable oil over each bulb.

Seal the foil around the top of the garlic and put in the oven for 30 – 40 minutes. Remove from the oven and let them cool in the foil.

The onions: put the peeled onions in the centre of another piece of foil. Loosely gather the foil around the onions and pour over 2 teaspoons of vegetable oil.

Seal the foil around the top of the onions and put in the oven for 30 – 35 minutes. Remove from the oven and let them cool in the foil.

The chillis: put the dried chillies in a heatproof bowl and cover with boiling water. Leave for 30 minutes to soften.

The paste: heat your frying pan to medium hot and add the cumin, coriander, black peppercorns, cloves, cardamom, white peppercorns and cinnamon. Cook for 15 – 20 seconds, stirring, until fragrant. Tip into a spice grinder and process until they are a powder.

Now prepare lemongrass and galangal and transfer to the food processor:- lemongrass – trimmed and roughly chopped- galangal – sliced- Blitz until finely chopped.

Now add remaining ingredients:- remove the stems from the softened dried chillies and add- shrimp paste- salt- squeeze the garlic confit out of the cloves into the food processor- add the roast onions.

Blitz your paste until smooth. You may need to stop the processor from time to time and scrape down the sides of the jug/bowl.

Transfer to a sterilised jam jar, seal and store in the fridge.

Alternatively freeze. I use 100g in my Beef Massaman Curry for 4 people and always make at least a double portion of paste. I weigh it into 100g portions and freeze. I freeze them in silicone muffin trays and transfer the frozen pastes to bags when solid.

NB You may find it easier to use a hand held blender

This Massaman curry fried rice recipe makes a fantastic, filling, fragrant fried rice with crispy onions, crunchy fried potatoes, pan-roasted peanuts, and dried spices. I created this Massaman curry fried rice to use up leftover Massaman chicken curry, but you could also make it from scratch. Garnish with fresh coriander to lighten things up.

Massaman Curry Fried Rice Recipe

vegetable oil

white onions (finely chopped)

250 g Massaman curry

jasmine rice (room temperature)

salt (optional)

½ tsp ground cumin (optional)

½ tsp ground cinnamon (optional)

¼ ground cardamom (optional)

¼ tsp ground nutmeg (optional)

tbsp fresh coriander (leaves only)

tbsp crispy shallots

Heat a tablespoon of oil in the wok until hot and stir-fry the raw peanuts for a few minutes until dark brown, then transfer to a dish.

Add another tablespoon of oil to the wok and stir-fry the onion for five minutes or so until dark brown and crispy, then transfer to a dish.

Pluck the cooked potatoes from Massaman curry, chop into small cubes of around 1.5cm in diameter, add two tablespoons of oil to the wok, heat until very hot then shallow fry the potatoes until golden-brown and crunchy, then drain the oil off and transfer to a plate.

Pull the pieces of meat from the Massaman, chop into 1.5cm cubes, and transfer to the wok along with any leftover Massaman curry sauce and quickly stir-fry until warm.

Add the steamed jasmine rice, combine well, ensuring the rice is separated by carefully breaking apart any clumps of rice with a wooden spoon, then stir-fry until all of the rice is coated in the Massaman curry.

Turn the heat down to low, add the fried onion and half the peanuts, and stir-fry to well-combine.

Taste the rice and season if needed with salt and dried spices as per the ingredients list. For a full-flavoured fried rice, use all the dried spices recommended; for lighter flavour, use half. If you’re unsure, combine the dried spices in a spice/salt shaker and sprinkle on a little at a time. Stir-fry one last time to combine, then taste and adjust the seasoning again if necessary.

Transfer to a serving bowl, spread the crunchy potatoes on top, sprinkle on the rest of the peanuts, crunchy shallots, and fresh coriander, and serve immediately.

Homemade massaman curry paste is mildly spicy, a bit peanutty, and full of Indian and Thai flavors. Use it to make the most flavorful and delicious massaman curry in your own kitchen!

Massaman Curry Paste Recipe

shallots

coriander seed

tsp cumin seed

4-8 dried thai chiles,

tsp peppercorn

lemongrass*,

tbsp minced galangal (substitute fresh ginger)

tsp kosher salt

Heat a wok over medium high heat until...

Heat a wok over medium high heat until it's lightly smoking. Add the unpeeled garlic cloves and unpeeled shallot and toast, stirring occasionally, until the skins are blackened (about 5 minutes). Take off the heat and when cool enough remove the papery skins and any part that is overly blackened and burnt.

Turn the heat down to medium-low and add...

Turn the heat down to medium-low and add the whole spices: cardamom, clove, cinnamon, coriander, cumin, dried chiles, and peppercorn. Toast until fragrant, about 3-5 minutes. Remove from heat.

Remove the cardamom seeds from the husk and...

Remove the cardamom seeds from the husk and the seeds from the dried chiles. Then add all the toasted spices along with the cardamom seeds and the outer part of the dried chiles to a spice grinder or mortar and pestle (most likely in batches in the latter case). Grind to a powder.

In the wok over medium heat dry roast...

In the wok over medium heat dry roast the lemongrass and galangal (or ginger) until lightly charred, ~3 minutes.

In a food processor or blender combine the...

In a food processor or blender combine the peeled garlic and shallot, the ground spices, the lemongrass and galangal (or ginger), ground nutmeg, and dry roasted peanuts. Process until smooth, adding 1-4 tablespoons of water as needed to blend to a smooth paste. The smoother the paste, the smoother your final curry is.

This recipe uses my homemade Massaman curry paste, toasted peanuts, coconut milk, coriander and skinned duck breast for a really decadent curry.

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Top 9 massaman recipes from across the web

The most viewed massaman recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Massaman Curry Recipe

Vegan Massaman Curry with Tofu

Massaman lamb leg curry quickled ve...

Simple lamb curry

Massaman Meatball Curry with Tamari...

Massaman Curry Paste

Massaman Curry Fried Rice Recipe

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Massaman Curry with Duck

The most viewed massaman recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine