Spice It Up: Pork Massaman Curry

Massaman curry is actually a Southern Thai Dish, that is off Muslim origin. It is most commonly made with beef, but can also be made with duck, tofu, chicken or pork. (as pork is a forbidden food for Muslims, this variety is not eaten by observant Thai Muslims).

The flavoring for Massaman curry is called Massaman curry paste (nam phrik kaeng massaman). The dish usually contains coconut milk, roasted peanuts or cashews, potatoes, bay leaves, cardamom pods, cinnamon, star anise, palm sugar, fish sauce, chili and tamarind sauce. Traders brought spices such as turmeric, cinnamon, star anise, cumin, cloves and nutmeg from Indonesia to the south coast of Thailand. The dish is served with rice and sometimes with pickled ginger or "achat", an accompaniment made with cucumber and chili peppers macerated in vinegar.

This is a really nice and easy Thai Curry recipe to make - cooked slowly you will transform inexpensive cuts of pork into something that is really special. I served it with jasmine rice and fresh coriander and I was absolutely delicious.  You can also

Ingredients:

Robertson's Ginger Paste

800g pork stewing meat (or pork neck steaks cubed)
30ml flour

1 onion - diced

4 cloves of garlic finely chopped
1 green chilli finely chopped

15ml ginger paste - I used Robertsons ginger paste

2 stalks of lemon grass chopped -

(I didn't use them as I didn't have and couldn't find any fresh ones at the time. I suppose it will give it a bit more authentic Thia flavour but it was tasty without it. I used Green Curry Paste from Thai Heritage which is a paste that contains: Lemongrass, Green Chili's, Garlic, Onion, Galangal, Bergamont, Tumeric and Coriander. I think this gives this dish that extra magic which makes it absolutely fantastic)

15ml ground coriander

15ml ground cumin

5ml ground cloves

4 cardamom pod - crushed

(I do warn people that if they bite into to something that is really strong then its the cardamom pod and if they find it to pungent then they must just discard - as it can be very very pungent and over powering)

Thai Green Curry Paste

Juice of 1 lemon (if you are lucky enough to find limes then please use the juices from 2 limes)

45ml fish sauce

400g coconut milk

500ml chicken stock

500g diced butternut

500g potatoes diced - 

(I know its not authentic but I love my potatoes.) 

10 baby onions -  

(peeled and kept whole ( I really love the way how the baby onions adds that extra flavour and sweetness to the dish)

Good handful of fresh Coriander leaves - chopped

METHOD:

Preheat oven to 180C.

Toss the pork in the flour that is seasoned with salt and pepper.

Brown the seasoned pork in a bit of oil.

Remove, drain excess oil and set aside.

Fry the chopped onion, lemongrass (if using), garlic, chilli, ginger and green curry paste until nice and soft.

Add the spices and fry for another minute.

Add the lime/lemon juice, fish sauce (don't be put off by the smell of the fish sauce - it doesn't taste what it smells like), coconut milk, stock, and the seasoned pork.

Cover and bake for 1 hour.

Toss in the butternut, baby onions, and potatoes and bake for another 45min until the meat and vegetables are tender. 

Stir in the freshly chopped coriander just before serving.

Serve immediately with some lovely fragrant jasmine rice, and sliced cucumber tossed in coriander and rice wine vinegar and a pinch of chilli.

And that's it folks, you will have a delicious Thia recipe with no effort at all.