Massaman Curry with Marni from Thai Food Made Easy

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, and pork is often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is more budget-friendly.

massaman curry paste

💰Cheaper: homemade curry paste

Homemade versions can be cheaper and tailored to personal taste.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats, while sunflower seeds are often less expensive.

Cut the potatoes into Hasselback style, making slight cuts but not cutting all the way through.

Roast the potatoes in a preheated oven at 230 degrees Celsius for about 15 minutes until crispy.

Peel the shallots and blend them with ginger, garlic, and a little bit of red chili to make a wet paste.

In a mortar and pestle, grind the dry spices: nutmeg, cumin, cinnamon, paprika, salt, white pepper, and coriander seeds.

Fry the wet paste in a pan with 50 ml of oil, cooking it slowly to avoid burning.

Add the ground dry spices to the frying wet paste and stir until well combined and aromatic.

Pour in the coconut milk and bring the mixture to a boil, then simmer for about 10 minutes.

Check the potatoes to ensure they are crispy and cooked through.

Season the curry sauce with light soy sauce, tamarind concentrate, soft dark brown sugar, a little cinnamon, and yeast extract for umami flavor.

Add a little water to the curry to achieve a desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens