Swede massaman curry


First published in 2019
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This is quite a racy recipe for me, veering away from my usual European comfort zone. But this curry has quite a soothing quality – hearty, rich and unctuous with a warmth of spice. You will definitely be forgiven for buying a pre-made paste but here is the full recipe in case you feel motivated to make the whole thing from the beginning, which I can recommend as the flavours are that much more present and vibrant. Inspiration for this recipe comes from Vatch’s Thai Street Food by Vatcharin Bhumichitr.

Alternative suggestion: massaman curry is traditionally a meat curry and is delicious made with lamb neck. In this instance braise the lamb (cut into 2cm slices) for an hour until tender. For another vegetarian version, cauliflower is also very good in this curry. Add florets of it at the same time as the potato.




Curry paste (Makes about 300g)

Massaman curry

Begin by making the curry paste if making from scratch. Place all the ingredients in a blender and blitz to a paste, adding a splash of cold water if needed. You need 100g for this recipe, but the rest will freeze well
Add the vegetable oil to a wok or frying pan and fry the garlic until golden. Add the curry paste and cook for a minute. Add half the coconut milk and cook briskly. Don’t be alarmed if it separates, this is not an issue. Allow to bubble for 2 minutes
Add the swede and ensure that it is well coated. One at a time, stirring all the while, add the lemon juice, sugar, fish sauce, stock and the remaining coconut milk. Simmer for 25 minutes, stirring every now and then
Add the potatoes and onions and simmer for another 10 minutes. Scatter over the peanuts and simmer for a further 5 minutes
Check the swede and potatoes are tender. Serve with coriander leaves on top and some boiled rice on the side
First published in 2019
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