Beef Massaman curry
This slow cooked Thai curry is wonderfully rich and mild enough for the whole family to enjoy. Serve our beef massaman with jasmine rice to soak up the juices
Gaeng gati gai chicken curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp turmeric root
- 5 green or red bird’s-eye chillies
- 1 tsp whole black peppercorns
- 3 tbsp Thai red curry paste
- 2 tbsp vegetable oil
- 2 tbsp palm sugar
- 400g skinless chicken thigh filletscut into pieces
- 400g coconut milk
- 6 bai cha plu (or 3 okra)chopped
- 1 tbsp fish sauce
Nutrition: Per serving
- kcal447
- fat32g
- saturates17g
- carbs14.4g
- sugars12.1g
- fibre4.5g
- protein23.2g
- salt1.5g
Method
step 1
Use a pestle and mortar to finely pound the turmeric, chillies and peppercorns, and add the curry paste to combine. Alternatively, whizz together in a food processor.
step 2
Heat a pan over a medium heat, add the vegetable oil and stir-fry the curry paste until fragrant. Add the sugar to caramelise slightly. Add the chicken thighs and fry for a minute or two. Pour in the coconut milk and bring to the boil. Simmer for 20 minutes until the chicken is cooked through, adding the bai cha plu or okra in the final 5 minutes.
step 3
Season with the fish sauce and serve.
