MASSAMAN CURRY SAUCE
Another classic. This is up there with our Thai yellow curry as an all-time favourite. This is the recipe we use in the kitchen and it makes 75 serves. You maaaay like to divide it by 5 or so.
We serve this curry with slow-cooked beef, peanuts, potatoes, rice, and usually greens too. If you go with beef, check out the recipe for Jana’s Mum’s potato bake. We slow cook some beef in that recipe, and the same cooking principles apply here.
Saute in a pot on high heat until fragrant:
1.5 kg onions (8-10 onions), chopped
75 g long red chilli (5 chillies), chopped
1 bunch coriander stem and root only, chopped
2 lemongrass chopped and ground
60 g galangal grated
30 g cinnamon ground
30 g coriander seed ground
10 ea cloves ground
10 g cardamom seeds ground
6 star anise ground
60 g salt
10 g pepper
Add 4.5L coconut cream, bring to a boil, and take off the heat. Let the curry steep for 30 minutes or more. Bring back to heat when you’re ready to serve.
You can also slow-cook beef in the curry (how it’s usually done). If doing so, add water so as to keep it from sticking to the pot, and to maintain adequate moisture for a few hours. You can always reduce the sauce at the end if it’s too watery.
Serve with your choice of meat/veg, peanuts, and perhaps some fresh coriander. Tamarind is a lovely addition to this curry too if you’d like a little more tanginess to this earthy and aromatic dish.
