Meatball Massaman Curry
Meatball Massaman Curry
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- 1 pack The Spice Tailor Thai Massaman Curry
- 100-150ml chicken stock
- 1-2 tbsp veg oil, plus a little more.
Meatballs
- 375g minced lamb or chicken (see above)
- 1 tsp ginger, grated
- 1 garlic, grated
- ½ tsp cumin powder
- 15g fresh chopped coriander
- 20g fresh breadcrumbs
- Salt and pepper to taste
- For the meatballs, mix all the ingredients together in a bowl until well combined. Form the mixture into walnut sized balls.
- In a frying pan, heat the oil and brown the meatballs in batches and keep aside. You might want to fry a small ball first to taste for seasoning.
- In the same frying pan, add the extra veg oil and fry the dried spices from the sachet for 10 seconds.
- Add the Massaman paste and coconut milk from the two pouches and bring to a simmer. Add the stock and bring to the boil for 2-3 minutes.
- Reduce the heat, add the browned meatballs with any juices. Simmer and cook for 8 minutes or until cooked through.
- 1 pack The Spice Tailor Thai Massaman Curry
- 100-150ml chicken stock
- 1-2 tbsp veg oil, plus a little more.
Meatballs
- 375g minced lamb or chicken (see above)
- 1 tsp ginger, grated
- 1 garlic, grated
- ½ tsp cumin powder
- 15g fresh chopped coriander
- 20g fresh breadcrumbs
- Salt and pepper to taste
- For the meatballs, mix all the ingredients together in a bowl until well combined. Form the mixture into walnut sized balls.
- In a frying pan, heat the oil and brown the meatballs in batches and keep aside. You might want to fry a small ball first to taste for seasoning.
- In the same frying pan, add the extra veg oil and fry the dried spices from the sachet for 10 seconds.
- Add the Massaman paste and coconut milk from the two pouches and bring to a simmer. Add the stock and bring to the boil for 2-3 minutes.
- Reduce the heat, add the browned meatballs with any juices. Simmer and cook for 8 minutes or until cooked through.
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A Massaman curry attests to its Indian heritage as the word ‘Massaman’ means Muslim. This curry definitely incorporates more complex spicing than most Thai curries and has more depth of flavour than some of the more aromatic curries.
We’ve used dried red chilli for heat, cloves for pungent sweetness and green cardamom and cinnamon for sweet warmth. The deeply flavourful blend of Indian-inspired spices - balanced by Thai aromatics and coconut milk - create a perfectly rounded dish that is loved all over the world.
Whilst a Massaman is traditionally cooked with beef and potatoes, it is delicate enough to use with chicken, vegetables, tofu and seafood and is one of the more versatile curries.
