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Massaman Curry
  • Massaman Curry
  • Massaman Curry
Massaman Curry

Massaman Curry

The name massaman is derived from the word ‘musselman’, the ancient word for Muslim.

Whilst many Thai curries rely heavily on fresh ingredients, this one contains a huge variety of dried Indian spices that would have been imported by the Muslim traders - after whom the curry is named.
More Info

Book: Curry Legend World Tour

Page number: 76

Effort: Medium effort

Serves: 4

Prep: 25 mins

Cook: 1 hour 45 mins

Origin: Thailand
Shopping List

  • 500g diced stewing beef
  • 200g shallots or baby onions - peeled, ½ left whole or cut in half if large, ½ roughly chopped
  • 500g new potatoes - peeled and cut into large chunks
  • 4 cloves of garlic - roughly chopped
  • Fresh ginger - roughly chopped to make 1 tbsp
  • 1 lemongrass stalk - thinly sliced
  • 1 lime - zested and halved for juicing
  • 2 tbsp fish sauce
  • 3 tbsp sugar
  • 50g peanuts (roasted and salted are fine)
  • 400ml full fat coconut milk
Blends Needed

HALDI BLEND: 2 tsp

JEERA BLEND: tsp

METHI BLEND: 3 tsp

MIRCHI BLEND: 2 tsp
Goes Great With
Also Works a Treat With

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