morsels45

morsels45 said

Massaman curry

Gentle, nutty, cinnamon-warm. The curry for people who say they do not like curry.

Massaman curry
Photo: Takeaway, CC BY-SA 3.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

Play morsels45How it works

Free, no sign-up, and an answer in about twenty seconds.

How to make massaman curry

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Slow, with the whole spices

90 minutes · serves 4 · Medium

What you need

  • 700g beef or lamb, cubed
  • 4 tbsp massaman paste
  • 2 tins coconut milk
  • 4 potatoes, in chunks
  • 1 onion, in wedges
  • 80g roasted peanuts
  • 2 tbsp tamarind paste
  • 2 tbsp palm sugar
  • 3 tbsp fish sauce
  • 1 cinnamon stick
  • 4 cardamom pods

What you do

  1. 1Crack open the coconut cream at the top of the tin and fry the paste in it until the oil splits out and it smells toasted, 5 minutes. This step is not optional.
  2. 2Meat in, turned to coat, then the rest of the coconut milk, the cinnamon and cardamom.
  3. 3Lowest heat, lid ajar, 60 minutes.
  4. 4Potato, onion and peanuts in for the last 25.
  5. 5Tamarind, sugar and fish sauce at the end, balanced until it is sweet, sour and salty in that order. It should not be fiery.

With chicken, quicker

45 minutes · serves 4 · Easy

What you need

  • 600g chicken thighs
  • Massaman paste
  • 1 tin coconut milk
  • Potatoes
  • Peanuts
  • Tamarind, palm sugar, fish sauce

What you do

  1. 1Fry the paste in the coconut cream, add the chicken.
  2. 2Coconut milk and potatoes, 30 minutes.
  3. 3Balance with tamarind, sugar and fish sauce.