Massaman curry with beer

This chicken massaman curry brings bold spices, flavours, and colours…without an unbearable level of heat.

1 tablespoon vegetable oil

2 medium red onions (about 3/4 pound), cut pole to pole into 8 wedges each

½ cup massaman curry paste

1 bottle Vonu beer

2 cups coconut milk

3/4 cup homemade chicken stock

3 tablespoons fish sauce

2 1/2 tablespoons Thai palm or raw brown sugar

2 star anise pods

1 cinnamon stick

8 to 10 boneless, skinless chicken thighs or 1 whole chicken, cut into large pieces

3 cups potatoes, cut into large chunks

1/2 cup roasted peanuts

3 tablespoons fresh juice from about 2 limes, plus lime wedges for garnish

Sea salt, to taste

Steamed or boiled rice, for serving

1 cup lightly packed coriander leaves and tender stems, for garnish

Fried shallots, for garnish (optional)

1. In a large pot, heat oil over medium-high heat until shimmering. Add onions and cook, stirring occasionally, until softened slightly and golden brown in spots, about 5 minutes. Transfer to a plate.

2. Add curry paste to same pot and cook, stirring for 2 minutes. Stir in beer and bring to a boil, then reduce to a simmer. Cook until reduced by half, about 5 minutes. Add coconut milk, chicken stock, fish sauce, sugar, star anise, cinnamon stick, chicken, and potatoes. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.

3. Add onions back to pot and continue simmering, uncovered until potatoes are tender and chicken is cooked through, 15 to 20 minutes longer. Remove from heat. Discard star anise pods and cinnamon stick. Spoon off any excess fat on the surface if necessary.

4. Stir in peanuts and lime juice and season to taste with salt, if needed.

5. Serve with rice, garnishing with coriander, lime wedges, and fried shallots.

Prawn and

peanut massaman

4 cups coconut milk

1/3 cup massaman curry paste

2 large potatoes, peeled, cut into 3cm pieces

2 cups pumpkin, cut into 3cm pieces

1 small eggplant, cut into 2cm pieces

2 cardamom pods, crushed

12 medium prawns, deveined, tails intact

1 cup green beans or okra, trimmed, cut into 4cm lengths

1 cup spinach or moca leaves

2 tbsp brown sugar

2 tbsp fresh tamarind

2 tbsp fish sauce

1/4 roasted peanuts, chopped

coriander leaves, steamed rice to serve

1. In a wok, simmer coconut cream on high for 4-5 minutes until it begins to separate. Stir in half the curry paste and simmer for 5 minutes.

2. Mix in coconut milk, potatoes, pumpkin, eggplant and cardamom. Simmer for 8-10 minutes until vegetables are tender.

3. Stir prawns and beans through. Cook, stirring, for 1-2 minutes until prawns are cooked. Mix in spinach, sugar, tamarind and fish sauce.

4. Serve curry sprinkled with nuts and coriander, and accompanied by steamed rice.

Sweet potato and

beef massaman

The basic ingredients to make your own curry paste is included with this recipe, and if you visit Navua markets you may be able to find the colourful orange sweet potato (kumala)

Curry paste

1/2 cup roasted peanuts

1 tsp. ground coriander

1 tsp. cumin

1/2 tsp. cinnamon

1/4 tsp. ground cloves

1/8 tsp. ground nutmeg

1/8 tsp. cardamom

1 inch fresh turmeric, peeled

1 stalk lemongrass, chopped

1 three inch piece fresh ginger root, sliced

2 garlic cloves

1 shallot

1 1/2 tsp. lime rind

1/4 cup light soy sauce

1/4 cup coconut bu water

juice of 2 limes

3-4 lime leaves

Sweet Potato Curry

4 cups fresh coconut milk

1/2 cup homemade Massaman curry paste

2 tbsp. tomato paste

1 sweet potato, peeled and diced into 1 inch cubes

1 potato, peeled and diced into 1 inch cubes

2 medium carrots, peeled and cut into 1 inch rounds or cubes

1 cup green beans, chopped into 2 inch pieces

1 red or green capsicum, diced into 1/2 inch cubes

1/4 cup roughly chopped coriander

sliced red onions, crushed peanuts, sesame seeds + coriander, for garnish

Curry Paste

1. Combine all ingredients in food processor and process until ingredients form a paste. Remove and set aside.

Sweet Potato Curry

2. Heat coconut milk in a medium saucepan until it comes to a simmer. Add curry paste and tomato paste, stirring to incorporate.

3. Add both potatoes, stir and cover. Let simmer for 5 minutes, then add carrot. Re-cover and let simmer for an additional 5 minutes. At this point, test your sauce. If you’re looking for a bit more flavour, add 1/4 cup more curry paste.

4. Add green beans and capsicum and let simmer for 5 minutes more until vegetables become tender and sauce thickens.

5. Check to make sure potatoes are done, and if so stir in fresh coriander then remove from heat. If they need a little more time, continue testing every 2-3 minutes.

6. Transfer to bowls and top with scallion, crushed peanuts, coriander leaves and sesame seeds. Serve with rice of choice.

Tofu vegetable massaman

This vegetarian version uses fresh tofu, or bean curd which is available from Chinese market stallholders and some Chinese shops. If you can’t find, then the packet silken tofu can be used as an alternative.

4 cups fresh coconut milk

1/4 cup massaman curry paste

1 sweet potato (kumala) or pumpkin, diced into 1″ cubes

2 cups long beans, chopped to 1″ to 2″ pieces

1 red capsicum, diced

1 block firm tofu

about 1 tablespoon vegetable oil

about 4 scallions, sliced

1/4 cup roasted peanuts, chopped

1. Drain and lightly press tofu on paper towel to release excess water.

2. Gently fry curry paste in a little oil for 2 minutes, then gradually add the coconut milk. Heat to a simmer, stirring frequently.

3. Add sweet potato, and allow to simmer about 10 minutes.

4. Add green beans and simmer about another 4 minutes, and then add capsicum and simmer another two minutes.

5. Taste test, and add a bit more curry paste if you’d like some extra kick.

6. While your veggies simmer, cut your tofu into bite-sized pieces. Heat oil over medium skillet, and pan fry tofu pieces on each side until slightly browned.

7. Add tofu to curry mixture last and gently fold into gravy. Ladle onto plates or bowls and top with spring onions and peanuts. Serve with rice.

More Stories