Swede Massaman Curry Recipe

60 minutes


Curry paste (Makes about 300g)

  • 8 dried red chillies, de-seeded and chopped
  • 1 tbsp of coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp ground cloves
  • 1 star anise
  • 4 cardamom pods, bashed and outer green husk removed
  • 1 tsp white pepper
  • 6 shallots, chopped
  • 6 garlic cloves, chopped
  • galangal, about 1cm piece, chopped
  • 1 tbsp of lime leaves, finely chopped
  • 1 tbsp of shrimp paste
  • 1 tbsp of salt

Massaman curry

  • 500ml of coconut milk
  • 80ml of vegetable oil
  • 2 garlic cloves, sliced
  • 100g of curry paste, see above
  • 500g of swede, cut into large, misshapen cubes (about 5cm)
  • 1 lemon, juiced
  • 2 tsp sugar
  • 5 tbsp of fish sauce
  • 500ml of vegetable stock, or chicken stock
  • 300g of potatoes, peeled and cut slightly smaller than the swede
  • 4 tbsp of roasted peanuts, (unsalted)
  • 15 button onions, peeled
  • 3 sprigs of coriander


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