Ingredients
Massaman Curry paste
- 1/2 level tsp dried chilli flakes
- 1 tablespoon coriander seeds Whole
- 1 teaspoon Cumin Seeds Whole
- 1 stick cinnamon
- 3 cloves
- 4 Peppercorns
- 4 cloves garlic
- 4 shallots
- 1 teaspoon shrimp paste
- 1 - 2 stalk Lemon grass, finely shredded
- 30g galangal root, peeled
- 1 tablespoon fish sauce
MASSAMAN CURRY
- 1 - 2 tablespoons massaman curry paste
- 400g can coconut milk
- 300g waxy potatoes, peeled & cubed 2cm
- 1 cinnamon stick, break in half
- 4 --- green cardamom pods, crushed
- 3 - 4 chicken breasts, trimmed & cubed
- 1 tsp light muscovado sugar
- 2 Limes, juiced
- 1 tablespoon fish sauce
- 4 tablespoons peanuts, dry fried or toasted
Steamed Rice
- 300g Long grain, basmati or jasmin rice
To Serve
- shredded red chilli
- Shredded Chines basil leaves
- wedges of lime
Accessories you need
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Varoma -
Butterfly -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Dry-fry the chilli, coriander, cumin, cinnamon, cloves and peppercorns in a frying pan to release the flavours.
2. Place all the curry paste ingredients into mixing bowl and grind 40 sec/speed 10 to a fine paste, scrape down the sides as required with spatula. Transfer to an air-tight container and set aside.
Method
1. Add the thick creamy half of the coconut milk into the mixing bowl. Add the curry paste and cook 10 min/100oC/speed 2, placing simmering basket instead of measuring cup onto mixing bowl lid to prevent splashing.
2. Add the rest of the coconut milk and cook 3 min/100oC/speed 1.
3. Insert the butterfly whisk.
4. Carefully add the cubed chicken, cinnamon and cardamom to both sides of the butterfly whisk. Add the sugar, lime and fish sauce and taste to achieve a desired flavour.
5. Insert simmering basket, weigh rice into it.
6. Add cubed potatoes into the varoma, spread out, lightly season and cook 20 min/100oC/
"Counter-clockwise operation" /
"Gentle stir setting" .7. Once the potatoes are nearly tender, carefully remove the simmering basket, add potatoes to the curry mixture and cook for 5 min/100oC/
"Counter-clockwise operation" /"Gentle stir setting" , leaving butterfly whisk in place.8. Serve in hot bowls and garnish the curry sprinkled with peanuts, chilli, basil and mini lime wedges.
Tip
Malcy TIP – made in larger quantities, this Massaman Curry Paste will store in your refrigerator between 01 and 05 degrees C for up to 3 months in an air-tight container.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Sorry but the process seems a bit off from step 4/5 as you cannot use the simmering basket AND the butterfly at the same time...
I only got my Thermomix 4 days ago. This was the first recipe that I've made that wasn't in The Basic Cookbook. WINNER!! My kids & hubby loved it, this will be on the table again! thanks
Not sure what I did wrong but this was not good...
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