Cheat's Massaman Curry

Brought to you by:

Beverley Glock

2 serving

Prep time: 20 mins

Cook time: 25 mins

Serves: 2

Quick version of a classic Massaman Curry. Massaman curries are cooked all over the Far East, unlike classic Thai green and red curries, which require fresh herbs and spices, the Massman uses a mixture of dried and fresh. The paste can be made up in larger batches and kept in the fridge for a week or frrozen for up to one month.

Any meat can be used; chicken, beef, lamb, turkey, pork or duck, or make a vegetarian version using a selection of vegetables or tofu.

Children usually enjoy pounding the paste, if you're cooking this for children then reduce or leave out the chili.

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Ingredients Method

Ingredients

4 cardamom pods
1 star anise
1 tsp coriander seeds
1 tsp cumin seeds
2 dried red chillies
3 kaffir lime leaves or peel
½ tsp cinnamon
2 garlic cloves , chopped
10 black peppercorns
6 whole cloves
1 lemongrass stalk, chopped
½ tsp galangal or fresh ginger
1 tbsp sunflower oil
2 chicken breasts , skinned and chopped
165ml coconut milk
3 tbsp fish sauce
250ml stock
1 tsp palm sugar
1 packet Thai jasmine rice, to serve

Method

Step 1

Split open the cardamom pods and scrape out the seeds inside, discard the green pods.

Step 2

Place the cardamom seeds, star anise, coriander and cumin seeds, red chillies and lime leaves/peel in a pestle and mortar and pound, add the cinnamon, garlic cloves, peppercorns, cloves, lemongrass and galangal (or ginger) and pound until it is quite ground, and mix to a paste.

Step 3

Heat up the sunflower oil in a wok or nonstick frying pan, add the paste and the chicken breast pieces, stir fry until the chicken is coated in the paste.