Swede massaman curry

6
60 minutes

Ingredients

Curry paste (Makes about 300g)

  • 8 dried red chillies, de-seeded and chopped
  • 1 tbsp of coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp ground cloves
  • 1 star anise
  • 4 cardamom pods, bashed and outer green husk removed
  • 1 tsp white pepper
  • 6 shallots, chopped
  • 6 garlic cloves, chopped
  • galangal, about 1cm piece, chopped
  • 1 tbsp of lime leaves, finely chopped
  • 1 tbsp of shrimp paste
  • 1 tbsp of salt

Massaman curry

  • 500ml of coconut milk
  • 80ml of vegetable oil
  • 2 garlic cloves, sliced
  • 100g of curry paste, see above
  • 500g of swede, cut into large, misshapen cubes (about 5cm)
  • 1 lemon, juiced
  • 2 tsp sugar
  • 5 tbsp of fish sauce
  • 500ml of vegetable stock, or chicken stock
  • 300g of potatoes, peeled and cut slightly smaller than the swede
  • 4 tbsp of roasted peanuts, (unsalted)
  • 15 button onions, peeled
  • 3 sprigs of coriander

Method

1
Begin by making the curry paste if making from scratch. Place all the ingredients in a blender and blitz to a paste, adding a splash of cold water if needed. You need 100g for this recipe, but the rest will freeze well
2
Add the vegetable oil to a wok or frying pan and fry the garlic until golden. Add the curry paste and cook for a minute. Add half the coconut milk and cook briskly. Don’t be alarmed if it separates, this is not an issue. Allow to bubble for 2 minutes
3
Add the swede and ensure that it is well coated. One at a time, stirring all the while, add the lemon juice, sugar, fish sauce, stock and the remaining coconut milk. Simmer for 25 minutes, stirring every now and then
4
Add the potatoes and onions and simmer for another 10 minutes. Scatter over the peanuts and simmer for a further 5 minutes
5
Check the swede and potatoes are tender. Serve with coriander leaves on top and some boiled rice on the side