This is a delicious and warming curry perfect for the cooler months. I use Herbies Massaman Curry Powder, available in-store or via our online store as it has all of 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 and allow 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.
1kg diced lamb, beef or chicken thigh
salt to season the meat
2 onions, peeled, halved and sliced thickly
2 potatoes (500g), chopped into large chunks
1 sweet potato (500g), peeled and chopped into large chunks
oil to sear the meat
3 tbsp Herbies ‘Massaman curry powder‘
1 can coconut milk
400 ml chicken stock
3 tbsp brown sugar
1 tbsp peanut butter
1/2 cup roasted peanuts (crushed roughly in a mortar and pestle)
To server: steamed rice, coriander leaves, lime wedges
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.
- 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 and simmer for 1.5 to 2 hours, 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.