- Recipes
- Cheat's Massaman Curry
Cheat's Massaman Curry
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2 serving
Prep time:
Cook time:
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
- 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.
Step 4
Add the coconut milk, fish sauce, stock and sugar and cook for 10 minutes until the chicken is cooked through.
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