I’ve been wanting to post a massaman curry recipe for a while now, in fact I have no idea why I haven’t as its one if my all time favourite curries.
The first time I tasted this amazing curry was in Thailand many many years ago and I was just blown away by its delicious sweet peanuttiness. Easily my favourite Thai curry and that’s saying something.
I made this one last weekend as my friend Lisa was over for the weekend, as she’s basically got the same taste in food and lover of spicy food so I thought that she’d love this.
You can of course buy a massaman curry paste from the supermarket but I always think fresh tastes better and the bought ones usually contain fish sauce as its a classic Thai ingredient. Don’t worry it’s really not difficult to make your own and dispite a longer list of ingredients it’s just a matter of popping them all in your processor and blitzing!
The amount below makes more than you need but you can keep it in the fridge and use it for stir fries, soups etc.
I swapped the classic potatoes for sweet potatoes to make the curry more nutritious and I think their sweet flavour works perfectly here. And of course you need to top your curry with handfuls of toasted peanuts, fresh coriander and sliced shallots for extra crunch and amazing flavour.
My friend loved it by the way and I really hope you do too!
I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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