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Jodie Whittaker's massaman curry
Jodie Whittaker's massaman curry
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Total Time:
2 hours 45 minutes
Jodie's aromatic beef curry, influenced by her time in Thailand, is a satisfying weekend treat. The flavorful curry paste, with a bit of effort, makes extra for future meals. Simply freeze the leftovers for convenience.
Ingredients:
  • 1 white onion
  • 1 white potato (250g)
  • 1 handful of unsalted peanuts (30g)
  • 500 g beef chuck
  • 1 x 400 ml tin of reduced-fat coconut milk
  • 1 sweet potato (250g)
  • 1 tablespoon fish sauce plus extra to serve
  • 2 teaspoons palm sugar
  • 450 g jasmine rice
  • vegetable oil
  • 6 sun-dried chillies
  • 1 tablespoon coriander seeds
  • 5 cloves
  • 1 tablespoon fennel seeds
  • 1 tablespoon white peppercorns
  • 100 ml coconut cream
  • 1 kaffir lime
  • 5 cm piece of galangal
  • 4 sticks of lemongrass
  • 20 cloves of garlic
  • 5 pieces of coriander root or ½ a bunch of fresh coriander stalks (15g)
  • 10 small shallots
  • ½ tablespoon shrimp paste
  • 200 g Thai string beans (yard-long beans)
  • 300 g bok choi
  • 2 carrots
  • 1 cucumber
  • 200 g beansprouts
  • ½ a bunch of fresh Thai basil (15g)
  • ½ a bunch of fresh mint (15g)
  • 1 clove of garlic
  • 2 cm piece of galangal
  • 1 fresh bird's-eye chilli
  • 2 limes
  • 2 tablespoon fish sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon palm sugar
Instructions:
  • For the paste, begin by toasting the chillies in a wok over medium heat for 3 to 4 minutes. Grind them in a pestle and mortar with 2 teaspoons of sea salt until fine. Toast the coriander seeds, cloves, fennel seeds, and white peppercorns in the wok on low heat for 3 minutes. Transfer them to the mortar along with the chillies, add 1 tablespoon of coconut cream, and pound into a paste - put some effort into it! Peel and finely chop the lime zest, then pound it with the chillies. Slice the galangal, lemongrass, garlic, coriander roots, and shallots. Char them in a hot wok for 2 to 3 minutes. Add the charred ingredients to the paste and continue pounding until smooth, adding more coconut cream if needed, or blend in a processor. Mix in the shrimp paste with the curry paste. For the curry, toast the peanuts in a dry wok until golden, chop the meat, and cook in coconut cream with curry paste. Add coconut milk, beef, peanuts, potatoes, fish sauce, palm sugar, and simmer covered for 45 minutes. Adjust seasoning. For the salad, steam beans and bok choy until just cooked. Tie beans into knots, shave carrots into ribbons, and slice cucumbers. Arrange with beansprouts and herbs. Make the dressing by combining garlic, galangal, chili, lime zest, lime juice, fish sauce, vinegar, and sugar, then pour over the salad. Cook rice as per instructions. Fry reserved shallots until golden and crispy, then sprinkle over rice and serve with curry and salad.

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