Massaman curry

Massaman curry

Serves 2



  1. Put the tamarind pulp and 1⁄2 cup boiling water in a bowl and set aside to cool. When cool, mash the pulp to dissolve in the water, then strain and reserve the liquid. Discard the pulp
  2. Heat oil in a wok or large saucepan and cook Fable over high heat for 3-5 minutes until browned. Remove and set aside
  3. Fry the potatoes and cardamon pods for 3-5 minutes, then add the coconut milk and simmer for 25 minutes
  4. While the potatoes are cooking, put the thick coconut cream from the top of the tins in a saucepan bring to a rapid simmer over medium heat stirring occasionally, and cook for 5-10 minutes, or until the mixture ‘splits’ (the oil starts to separate)
  5. Add the curry paste and onion, cook for 5 minutes or until paste becomes aromatic and onions soften
  6. Add the fable, potato mixture, fish sauce, sugar, peanuts and tamarind liquid, and simmer for 10-15 mins
  7. Garnish with fresh coriander leaves and serve with rice and naan bread


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