Helen’s Massaman Curry

Helen’s Massaman Curry

I used sweet potato instead of potato for this version.

Click here for Helen’s Massaman Curry Paste Recipe -Thanks so much Helen for letting me post your delicious recipe, it’s a regular in our house now & a family favourite 🙂

Helen's Massaman Curry
Author: 
Recipe type: Dinner
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
 
I have made this recipe in the Thermomix too you just need to make sure you don't go above the max line so you may need to adjust the quantities. Also cook on 90 degrees on speed soft & keep checking it to see if it is tender, the time will depend on the type of meat you have used & how large you have chopped it up - don't forget to use reverse.
Ingredients
  • 1 kg meat (*see note below)
  • ½ kg potatoes (approx)
  • 1 onion, medium sized
  • 2 cinnamon sticks
  • 6 star anise
  • 4 cardamom pods
  • 1 tablespoon tamarind block/paste
  • 25 ml fish sauce
  • 25 ml palm sugar
  • 1 can coconut milk (might need extra)
  • 1 small can Maesri (114 gm) massaman paste or ⅓ cup of massaman paste (see previous post)
  • HINT Buy palm sugar in the round blocks, then break up into lumps with pestle and chopper, and keep in an airtight glass jar
  • HINT Buy the 1 ltr cartons of coconut milk. The oil separates much better in carton coconut milk.
  • *Can be chicken, beef, lamb….whatever you want it to be. On the bone is best, chicken marylands can be halved. Chicken thighs are fine, halved too, or chuck steak or leg of lamb with the lamb cut off.
  • Slurry Mix
  • For 1 kg of meat, use a ratio of the ingredients below to make a slurry mix (to be added to the massaman at the start of the cook):
  • 25 ml fish sauce
  • 25 g palm sugar
  • 25 g tamarind block
  • Dry Spice Mix
  • 2 cinnamon sticks
  • 1 tablespoon coriander seeds
  • 2 star anise
  • 2 candlenuts
Instructions
  1. NOTE This recipe may seem complex. It’s not. But there are a series of separate different things that need to be done to ultimately lead to the finished product.
  2. Slurry Mix - Blend with enough water to make a slurry, then set aside
  3. Dry Spice Mix - After dry roasting the ingredients for about 5 mins, add all except the cinnamon sticks into muslin or a chux wipe, tie up with kitchen string, and set aside, so then that little muslin bag too can be added to the massaman at cooking time.
  4. Chop up dutch cream potatoes (approx 1 kg) into large chunks
  5. Chop meat into large chunks
  6. Quarter a medium sized onion
  7. Pour approx ½ cup coconut milk into your large saucepan.
  8. Add massaman paste, and stir fry mix till the oil in the coconut milk separates (approx 10 mins)
  9. Then add to the saucepan: the tamarind slurry, chicken pieces (or beef, or whatever meat you’re using) the muslin bag containing the dry roasted spices, the cinnamon sticks, the quartered onion & approx half cup water.
  10. Let the onion cook for approx 5 mins in this mixture, then add the chopped potatoes, ½ cup coconut milk (can add more if required later too)
  11. Cook on a low heat for approx 45 mins. (For a beef massaman, if using a cheaper cut of beef, like chuck steak, you'll need to cook longer till it reaches the pull apart, fork tender stage). Obviously, the cooking time is also dictated by the size you have cut your meat pieces.
  12. You want the onion and meat to be slow cooked, and for the sweetness of the onion flavour to come out into the massaman.

 

Helen’s Massaman Curry Paste

Massaman Curry Paste

Use this delicious paste to make Helen’s Massaman Curry Recipe

Helen's Massaman Curry Paste
Author: 
Recipe type: Dinner
Cuisine: Thai
Prep time: 
Total time: 
Serves: 2 jars
 
I have Thermofied Helen's by making the paste in the Thermomix pureeing the paste ingredients on speed 10 for 10 secs.
Ingredients
  • 10g dried red chillies
  • 2 cardamom pods, roasted
  • 1¼ teaspoons cumin seeds, roasted
  • 1½ teaspoons coriander seeds, roasted
  • 1½ teaspoons shrimp paste,
  • ¼ teaspoon whole black peppercorns
  • 2 cloves
  • ¼ teaspoon ground cinnamon
  • 1 stalk lemongrass, finely sliced
  • 1 tablespoon galangal, peeled and finely chopped
  • ¼ cup garlic, finely chopped
  • ½ cup red onion, finely chopped
Instructions
  1. Roast the shrimp paste, wrapped in foil and roasted in 200C oven for 15 mins
  2. Roast dry spices as noted above (except for dried chillies and shrimp paste), in dry pan stirring constantly, till pungent, then put aside
  3. Combine roasted dry spices, peppercorns, cloves and cinnamon and pound in a mortar/pestle, or grind up in a spice grinder.
  4. Soak dried chillies in boiling hot water for 30 mins.
  5. Remove chillies from water (keep the water) and chop finely
  6. Add (in mortar/pestle or processor, but not into the spice grinder which is for dry spices only!) remaining ingredients and process to a paste, using some of the chilli soaking water if the paste needs to be moistened during this process.
  7. Makes approx 1 cup of paste. Paste can be kept frozen in an ice cube container, or will keep in the fridge for approx 2 weeks.