Ingredients

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Massaman Curry Paste

1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 inch cinnamon
1 cardamom
1 pod garlic
2 tablespoon shallots
1 inch galangal, roughly chopped
1 teaspoon lemon grass, chopped
3 kaffir lime leaves
6 dried red chillies
1 pinch of nutmeg, grated
2–3 tablespoon water

For the Massaman Curry

2 tablespoon coconut oil
1 star anise
3 cloves
1 bay leaf
1/4 cup onion, diced
1.5 teaspoon salt
1 teaspoon red chilli powder
1 teaspoon palm sugar or jaggery
1 stalk lemon grass chopped
3–4 kaffir lime leaves (makrut leaves)
1 cup potatoes, diced
1 cup carrot, diced
1/2 cup beans, diced
1/2 cup green peas
1/2 inch tamarind
1.5 tablespoon peanut butter
400 ml canned coconut milk
1/4 cup red bell pepper
1/4 cup yellow bell pepper
1/4 cup green bell pepper
1 tablespoon coriander leaves, chopped
1 tablespoon spring onion, chopped
1.5 cups water (divided)

Roasted peanuts for serving

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Instructions

Take all the ingredients listed under curry paste and grind it along with a little water. Grind to a paste. Set aside.

Heat coconut oil in a pan and add in the whole spices. Sauté for a few seconds. Add in the curry paste. Sauté the curry paste till the oil is separated and the mixture is dry.

Add in the diced onions and sauté for a minute. Add little water. Add in the salt, palm sugar, red chilli powder, lemon grass and kaffir lime leaves. Add in the veggies – potatoes, carrots and beans. Cover and cook for 10-12 minutes on medium flame. Add in green peas and cook for a few minutes more. Add a little water if the mixture looks dry.

In the mean time, soak the tamarind in hot water. Soak for 10-15 minutes. Squeeze to extract the tamarind pulp. Discard the seeds and the pith. Add in the tamarind extract to the pan. Cook for a few minutes. Add in the peanut butter and coconut milk. Add in the bell peppers. Simmer for a few minutes.

Finally, finish with a generous sprinkling of coriander leaves and spring onions. Top the massaman curry with roasted peanuts and spring onions. Serve the curry with rice.

Author: Suguna Vinodh
Prep Time: 10m
Cook Time: 30m