Name: Massaman curry
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: 1 fresh long red chilli, chopped coarsely; 2 clove garlic, quartered; 10 centimetre (4 inch) stick fresh lemongrass (20g), sliced thinly; 1 fresh kaffir lime leaf, sliced thinly; 2.5 centimetre (1 inch) piece fresh ginger (10g), sliced thinly; 1 teaspoon each ground cumin and cinnamon; 1/2 teaspoon each ground coriander, cloves and cardamom; 2 tablespoon peanut oil; 500 gram (1 pound) minced (ground) beef; 1 egg; 1/2 cup (50g) packaged breadcrumbs; 625 gram (1¼ pounds) potatoes, chopped coarsely; 3 1/3 cup (800ml) light coconut cream; 2 tablespoon fish sauce; 1 tablespoon tamarind concentrate; 1 tablespoon grated palm sugar; 1/3 cup (45g) coarsely chopped roasted peanuts; 1/3 cup loosely packed fresh coriander (cilantro) leaves

Massaman curry

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Serves 4

Prep

20M

Cook

1H 10M

Total

1H 30M

Ingredients

1 fresh long red chilli, chopped coarsely

2 clove garlic, quartered

10 centimetre (4 inch) stick fresh lemongrass (20g), sliced thinly

1 fresh kaffir lime leaf, sliced thinly

2.5 centimetre (1 inch) piece fresh ginger (10g), sliced thinly

1 teaspoon each ground cumin and cinnamon

1/2 teaspoon each ground coriander, cloves and cardamom

2 tablespoon peanut oil

500 gram (1 pound) minced (ground) beef

1 egg

1/2 cup (50g) packaged breadcrumbs

625 gram (1¼ pounds) potatoes, chopped coarsely

3 1/3 cup (800ml) light coconut cream

2 tablespoon fish sauce

1 tablespoon tamarind concentrate

1 tablespoon grated palm sugar

1/3 cup (45g) coarsely chopped roasted peanuts

1/3 cup loosely packed fresh coriander (cilantro) leaves

Method

1.Blend or process half the chilli, garlic, lemongrass, lime leaf, ginger and spices until finely chopped. With motor operating, gradually add oil in a thin, steady stream until curry paste is smooth.

2.Combine beef, egg and breadcrumbs in medium bowl; roll level tablespoons of mixture into balls. Cook in heated oiled large saucepan until browned; remove from pan.

3.Stir curry paste in heated pan until fragrant. Return meatballs to pan with potato, coconut cream, sauce, tamarind and sugar; bring to the boil. Reduce heat; simmer, uncovered, about 30 minutes or until potato and meatballs are tender, season to taste.

4.Serve curry sprinkled with nuts, coriander and remaining chilli.

To save time, omit step 1 and use bottled massaman curry paste, available from supermarkets.
Note

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