Massaman Curry

Prep time: 10 minutes

Cook time: 1 hour 15 minutes

Serves: 6 - 8 People

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

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Massaman Curry

  • 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.

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