Massaman Potato Curry
Coconut milk, potatoes and peanuts simmered on the stove and spiced with cardamom and coriander for a Thai Muslim curry. It comes to the table with rice or naan bread.
33 min · Serves 4 · Medium
Ingredients
Curry
Curry paste
Method
Start cooking mode- Prep 8 min · Cook 25 min · 33 min total
- medium
- 1
First make the paste. Crack the cardamom pods and remove the seeds. Dry fry the seeds with the cumin, cloves and coriander for 2 minutes Place these in a processor and grind, add all the other paste ingredients and process until they come together as a paste.
- 2
Heat the coconut milk in a large pan and add 2 tbsp of the paste. Mix and heat until simmering.
- 3
Turn down heat and add spuds to cook for 6 minutes. Add peanuts, onion, water sugar and salt, stir well until all ingredients are mixed and dissolved.
- 4
Simmer until the potatoes are tender. Serve with rice or naan bread.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
