Cook along with Nick and cook this incredibly delicious and relatively quick Massaman curry using @solidteknics BIGGA pan!
Massaman Curry

Prep time: 10 minutes
Cook time: 1 hour 15 minutes
Serves: 6 - 8 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 10 minutes
- Cook time: 1 hour 15 minutes
- Total time: 1 hour 25 minutes
- Serves: 6 - 8 People
Ingredients
- 1 kg Kipfler potatoes , or any other type of potatoes
- Peanut oil
- 1 Brown onion
- 1 Chilli
- Inch Piece of ginger
- 1 tsp Palm sugar
- 1 tsp Shrimp paste
- 2 tsp Cumin
- 1 tsp Ground coriander
- 5-6 cloves Garlic
- 6 Cardamom pods
- 1 sprig Lemongrass
- 2 Limes
- 1 cup Peanuts
- 1 kg Eye fillet , or any other meat cut that cooks quickly
- 1 bunch Coriander
- 4 sprigs Spring onion
- 2 tbsp Fish sauce
- 1 stick Cinnamon
- 2 cans Coconut milk
- 300-500 mL Chicken stock
Utensils
- BIGGA SOLIDTEKNICS pan
- Knife
- Blender
- Zester
- Small plate
- Tea towel
- Wooden spoon
Method
- 1)
Start by preheating your oven to 180C.
- 2)
Then in a BIGGA SOLIDTEKNICS pan, throw in 1kg of Kipfler potatoes together with a generous drizzle of peanut oil.
- 3)
Give the potatoes a good roll around in the oil before popping the pan into the oven for approx 1 hour.
- 4)
For the curry paste, add 1 brown onion (cut into wedges), 1 chilli, an inch x inch of ginger, 1 teaspoon of palm sugar, 1 level teaspoon of shrimp paste, 2 teaspoons of cumin, 1 teaspoon of ground coriander, 5-6 cloves, 6 cardamom pods, 5 cloves of garlic, the cord of a sprig of lemongrass, the zest of 2 limes, ½ cup of peanuts and 2 tablespoons of peanut oil in to a blender.
- 5)
Blitz the paste until its nice and fine and all the spices are ground up.
- 6)
Now cut 1kg worth of eye fillet in to nice thin.
- 7)
For the garnish, add ½ cup of roughly chopped peanuts, 1 finely chopped chilli, a handful of finely chopped coriander, 4 sprigs of finely chopped spring onions, the juice of 2 limes and 2 tablespoons of fish sauce to a plate, then give it a good mix through with your fingers.
- 8)
Once cooked, remove the potatoes from the oven then bring the BIGGA SOLIDTEKNICS pan to high heat.
- 9)
Immediately pop the curry paste into the pan and allow to fry off for a couple of minutes, before adding a stick of cinnamon, the lemongrass and the beef strips.
- 10)
Now using a wooden spoon, give the pan a good mix to ensure the curry paste is evenly dispersed through the meat, then add 2 tins of coconut milk followed by 300-500mL of chicken stock.
- 11)
Let the coconut milk and stock simmer for approx 15 minutes or until the curry is reduced to the consistency you want.
- 12)
Top the curry with the beautiful garnish and serve with a side of rice or roti.