Massaman Curry

SERVES 2

INGREDIENTS

1 tsp avocado or coconut oil

1 all-purpose potato, cut into 1.5cm cubes

200g sweet potato, cut into 1.5cm cubes

½ onion, quartered

¼ tsp sea salt

1 tsp tamarind paste

½ tsp ground turmeric

3 tblsps chopped peanuts, plus extra, to serve

1 tsp coconut sugar

1 tblsp peanut butter

375ml (1½ cups) coconut cream

80g (½ cup) frozen peas

Steamed jasmine rice, to serve

MASSAMAN CURRY PASTE

5 long red chillies (or 4 long red and 1 bird’s eye chilli if you like heat), roughly chopped, plus extra sliced chilli, to serve

½ tsp black peppercorns

2 tsps coriander seeds

½ tsp cumin seeds

½ tsp sea salt

½ tsp ground cinnamon

2 garlic cloves, roughly chopped

½ shallot, roughly chopped

3 cloves

2 cardamom pods

1 tsp finely chopped galangal

1 tsp finely chopped fresh turmeric

2 tsps cleaned and finely chopped

Coriander root

METHOD

1 To make the curry paste, place the ingredients in a large mortar and pound with the pestle. Mix, pound and stir for 10 minutes or until you have a smooth, wet paste – you’ll need to use quite a bit of force! (Alternatively, you can use a small food 2 processor.)

Heat the oil in a large frying pan over high heat. Add 2 tblsps of the curry paste and fry for 30 seconds, then add the potato, sweet potato and 250ml (1 cup) of water. Cover and bring to the boil, then reduce the heat to medium and simmer for 6 3 minutes.

Add the onion, salt, tamarind paste, turmeric, chopped peanuts, coconut sugar, peanut butter and coconut cream and stir well. Simmer for 4 minutes, then check to see if the potato and sweet potato are cooked through. Add the peas and 4 stir for 2 minutes.

Serve the curry in shallow bowls over rice, topped with extra chopped peanuts and red chilli. Store the leftover curry paste in a jar in the fridge for up to 1 week.