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Cheat's Massaman Curry

Cheat's Massaman Curry

By Beverley GlockPublished on 28 December 2022Quick 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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Time and servings

45 minsTotal time
2Servings
20 minsPrep time
25 minsCooking time

Ingredients

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

  • Step 4

    Add the coconut milk, fish sauce, stock and sugar and cook for 10 minutes until the chicken is cooked through.