Massaman Curry

This Massaman curry is a deliciously warming meal perfect for the cooler months. I use Herbies Massaman Curry Powder, available in-store or via our online store, as it has all the essential spices in one tasty blend.

Make this curry with lamb, beef or chicken; however, lamb and beef will take longer to cook, whereas chicken thighs will cook more quickly … if you have the time, it is nice to let the curry cook slowly on the stove or in the slow cooker, allowing the spicy, savoury aromas to fill the house.

As with most curries and stews, the flavour improves after a day or two, so I recommend making it ahead of time.

This recipe is slightly adapted from the one on the back of the Herbies ‘Massaman Curry Powder‘ packet.

Massaman Beef

This Massaman Curry is a delicious meal. Make it with lamb, beef or chicken, and let the curry cook slowly on the stove or in the slow cooker, allowing the spicy, savoury aromas to fill the house. This recipe is slightly adapted from the one on the back of the Herbies Massaman Curry Powder packet.

Print Recipe Pin Recipe

Course Dinner, Lunch

Ingredients

  

• 1 kg lamb, beef or chicken thigh diced
• salt season the meat
• 2 onion peeled, halved and sliced thickly
• 2 (500g) potatoes chopped into large chunks
• 1 (500g) sweet potato peeled and chopped into large chunks
• oil high smoke point to sear meat
• 3 tbsp Herbie's Massaman Curry Powder
• 1 can coconut milk
• 400 ml chicken stock
• 3 tbsp brown sugar
• 1 tbsp peanut butter
• ½ cup roasted peanuts crushed roughly in a mortar and pestle
• steamed rice to serve
• coriander leaves to serve
• lime wedges to serve

Instructions

 

Cooking Method

• Firstly, decide on the cooking vessel - a wide, deep saute pan with a lid, a casserole or a slow cooker are excellent options. If using a slow cooker or a casserole that is not suitable for the stovetop, you will need a large frypan in which to brown off the meat before adding to the bowl of the slow cooker or casserole. If using a wide, deep saute pan or a stovetop casserole pan, you can cook the curry from start to finish in that pan.

Massaman Recipe

• Generously season the meat with salt and, if time allows, leave it to sit covered on the bench for 30 minutes.
• Heat a large frypan or stovetop casserole over medium-high heat, and when hot, add a splash of oil to the pan. Add about a 1/3 of the meat to the pan and cook until browned, then remove meat from the pan and transfer to a plate. Cook the rest of the meat in batches, adding a little more oil to the pan if needed.
• Next, add the onion to the pan and cook for a couple of minutes to soften, then add to the plate of meat.
• Scoop 3 tablespoons of coconut milk from the can and add it to the pan, then add the Massaman curry powder and cook on low heat for a minute. Add the rest of the coconut milk, chicken stock, potato and sweet potato, brown sugar, peanut butter and peanuts to the pan and stir to combine. Return the meat and onions to the pan, cover with a lid and simmer for 1.5 to 2 hours (beef or lamb), or until the meat is tender. If using chicken thigh, cook for 45 minutes. If using a slow cooker, allow 4 hours on a high setting or 8 hours on a low setting.
• Remove the lid from the pan and simmer for a further 30 minutes or until the sauce thickens to your liking.
• Serve with steamed rice, roughly chopped coriander leaves and lime wedges.