This delightful and aromatic dish is brought to us by the chefs at Rattan Direct and provides an excellent way to use up those delicious turkey leftovers! Savory, flavorful and just hot enough to do the trick, this Thai Massaman Curry recipe is sure to not disappoint.
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Ingredients
- For the Curry Paste
- 1 teaspoon green peppercorns, use black if you can't find them
- 2 teaspoon coriander seeds
- 6 green cardamom pods
- 1 teaspoon mixed spice
- 2 teaspoon chili flakes
- 1 teaspoon turmeric
- 2 tablespoon oil
- 2 tablespoon fish sauce
- 6 garlic cloves
- 2 inches ginger, peeled
- 6 lime leaves
- 2 tablespoon brown sugar
- 1/3 cup dry roasted peanuts
- 2 tablespoon water
- For The Curry
- 2 tablespoon vegetable oil
- 2 red onions, sliced
- 1 large potato, diced
- 1 birds eye chili
- 1 1/4 cup chicken stock
- 3/4 cup coconut milk
- 6 lime leaves
- 1 cinnamon stick
- 2 tablespoon soy sauce
- 1 tablespoon tomato puree
- 1 lime
- Handful fresh coriander, chopped
- Handful fresh basil, chopped
- 1/2 cup dry roasted peanuts
- To Serve
- Fragrant rice
- Beansprouts
- Dry roasted peanuts
- Pickled cabbage
Preparation
- 1 Toast the peppercorns, coriander seed, and cardamom pods in a dry frying pan.
- 2 Crush the toasted spices in a pestle and mortar, adding the mixed spice, turmeric, and chili flakes.
- 3 Transfer the spice mix to a powerful blender and blitz to a paste with the ginger, garlic, lemongrass, lime leaves, fish sauce, sugar, and water.
- 4 Heat the oil in a heavy saucepan and add the onions. Fry for 2 – 4 minutes until soft and translucent, then add the birdseye chili. If you want to ramp up the heat, pierce the chili in several places first.
- 5 Stir in half of the curry paste and freeze the rest.
- 6 Add the potato.
- 7 Add the cinnamon stick, star anise, soy sauce, tomato puree and lime leaves. Pour in the stock and the coconut milk.
- 8 Add the juice of the lime and throw in the skins for extra flavor.
- 9 Simmer until the potato is tender and the sauce has thickened.
- 10 Stir in the turkey and cook to heat through and absorb the flavors.
- 11 Add the fresh herbs and chopped peanuts.
- 12 Cover, and stand until ready to serve.
- 13 Serve over steaming fragrant rice and garnish with the pickled cabbage, beansprouts, more herbs, and a few more peanuts.
