I had my first massaman curry in my favourite Thai restaurant; it was the only bad dish I ever had there! They forgot the tofu (for the vegetarian version) and added it raw, the whole dish was bland and insipid. I gave it another go in a vegan restaurant (纯, London) and it was delicious. This is my take on it, I used cashews for healthy protein. There are lots of ingredients, but apart from the rice it’s a one pot dish. My version is rich, creamy, spicy, aromatic and the most delicious!
成份 服务 4
一个洋葱, 切丁
a little vegetable oil
half a teaspoon of salt
4 蒜瓣, 肉末
a one and a half inch (3.8厘米) 一块生姜, 切碎
干小茴香种子半勺
half a teaspoon of dried coriander
a tablespoon of turmeric
一茶匙的干辣椒片
2 teaspoons of tamarind paste, stirred into two tablespoons of water
黑胡椒
4 中型土豆, scrubbed and quartered (or cut into large chunks), I prefer to use a floury variety
2 large tomatoes, 切碎
下400ml (14 盎司) 可以椰奶
200克 (7 盎司) cashew nuts
2 tablespoons of peanut butter
一大勺龙舌兰花蜜 (or use brown sugar)
the juice of a lime
3 葱 (scallions), sliced diagonally, to garnish
方法
Put the cashew nuts in a cup and pour in boiling water to just cover them
Splash some vegetable oil in a large saucepan so it just covers the bottom, add the onion and salt, sitr and sweat on the lowest heat for about ten minutes until softened
添加大蒜, 爆炒
添加生姜, 爆炒
Add the turmeric, coriander, cumin, dried chilli flakes and give another good stir and grind in some black pepper
Add the tamarind and water
Add the potato pieces so they start to absorb the flavours, followed by the chopped tomatoes
Add a little more water to loosen if necessary
Add the coconut milk and stir
Allow to come slowly to the boil and simmer for about 30 minutes until the potatoes have softened
(Now is the time to put on some 大米 if required)
后 15 minutes stir in the soaked cashews along with the soaking water
Just before serving add the peanut butter, half of the lime juice and the agave nectar.
Serve garnished with the spring onions, with a squeeze of lime and a pinch of dried chilli flakes (可选)
