The quantities given here for the curry paste make about a cup. You’ll only need 2 tablespoons to make the curry. The rest will keep in the fridge for about a week. Alternatively divide it up into smaller batches and pop it in the freezer.
For the massaman curry paste
- 6 whole cardamom pods
- 6 whole cloves
- 1 1” piece of a cinnamon stick
- 2 tablespoons of coriander seeds
- 2 teaspoons of cumin seeds
- 2 green chiles
- 1 red chilli
- 1 whole bulb of garlic, peeled
- 3 lemongrass stalks, tough outer layers removed, and roughly chopped
- 4 medium sized shallots, peeled and roughly chopped
- 1 1½” piece of galangal, peeled and roughly chopped
- 1 1½” piece of ginger, peeled and roughly chopped
- ½ cup of coriander
- ½ cup of salted, dry-roasted peanuts
- 1 teaspoon of chilli flakes
- ½ a teaspoon of ground nutmeg
- ½ a teaspoon of ground turmeric.
- ½ a cup of vegetable oil
For the massaman curry
- 2 tablespoons of vegetable oil
- 2 heaped tablespoons of massaman curry paste
- 400ml of fish stock
- 400ml of coconut milk
- 6 shallots, roughly chopped
- 2 cinnamon sticks
- 4 star anis
- 4 kaffir lime leaves
- 300g of sweet potato, peeled and diced into half inch chunks
- the juice of 3 limes
- 2 tablespoons of fish sauce
- 2 tablespoons of tamarind paste
- 40g of palm sugar
- 400g of tiger prawns
- 1 head of bok choy, roughly chopped
- 100g spring onions, sliced
- 25g of coriander, chopped
To make the curry paste
- Split the cardamom pods in half and remove the black seeds from the outer green husks.
- Cut the cinnamon stick into small pieces and add into the cardamon followed by the cloves, coriander seeds, and cumin seeds.
- Heat a pan on the stove and gently toast all the spices for a couple of minutes to release their flavour. Than transfer them to a mortar and pestle and grind them up to a fine powder. set aside while you make the rest of your paste.
- Place the chillies, garlic, lemongrass, shallots, galangal, ginger, coriander, and half your roasted peanuts in a blender and whizz to a fine paste. Than add in the nutmeg, turmeric, chilli flakes, and the spices you toasted earlier. Give the paste a final blitz and loosen it a little with the vegetable oil.
To make the curry
- To make the curry heat the vegetable oil in a large pan or wok. Add in the curry paste and fry over a high heat for about minute, stirring constantly so it doesn’t burn.
- Add in the fish stock and coconut milk and bring the curry up to a gentle simmer. Next, in go the shallots followed by the cinnamon, star anise, kaffir lime leaves, and sweet potato.
- Cook the curry for about 15 minutes until the sweet potatoes are tender and all the flavours are well mingled.
- Add the fish sauce, tamarind paste, lime juice, and palm sugar to the curry and mix in well. Give your curry a quick taste and adjust the flavour to your own liking. If it needs more salt, then add in a little more fish sauce. Not sweet enough, than add another spoon or two of sugar. If you like it sour than squeeze in a little more lime or tamarind paste.
- Finally in go your prawn, bok choy, spring onions, chopped coriander and the remaining peanuts. Give it a good stir and finish the curry by simmering gently for a minute,
- Serve up by spooning the curry over some steamed jasmine rice.