Potato Massaman

Potatoes

• 600g Baby new potato-cleaned and boiled
• 1 pinch Sea salt and ground black pepper (to season the potatoes)
• 150ml Vegetable oil

Paste

• 140g Shallot-peeled and chunky cut
• 15-20g Red chilli-chunky cut
• 6g Ginger-peeled and chunky cut
• 1 clove Garlic-peeled and halved
• 6 Cloves
• 1/2 tsp Coriander seeds

Spices

• 1/2 tsp Ground nutmeg
• 1/2 tsp Ground cumin
• 1/2 tsp Ground cinnamon
• 1/2 tsp Ground mace
• 1/2 tsp Ground paprika

Base

• 400ml Organic coconut milk
• 30g Roasted Peanuts
• 80 ml Water
• 2 tsp Dark soft brown sugar
• 2 tsp Tamarind concentrate
• 1 tsp Tamari sauce
• 2/3 tsp Organic yeast extract (gluten free)
• 1/2 tsp Salt
• 1/4 tsp Ground white pepper
• 1/2 tsp Lemon juice
• 1 pinch Coriander to garnish

PREPARATION

1. Preheat the oven to 230 Celsius.

2. Score the potatoes width way but not all the way through. Season with sea salt and ground black pepper. Drizzle approx 70ml of vegetable oil and rub to ensure that the oil coats the potato skin well.

COOKING

3. Bake in the oven until the skin turns crispy(approx 25-27 minutes).

4. While waiting for the potatoes to cook, put the shallots, red chilli, garlic, ginger, clove and coriander seeds in an electric blender until turned into a smooth paste.

5. Gently fry the paste with 60ml of vegetable oil in a medium saucepan over medium heat until infused.

6. Add the ground nutmeg, cumin, cinnamon, mace, paprika and fry further.

7. Pour the coconut milk, stir and bring it to a boil. Simmer for 10 minutes further.

8. Season with Tamari sauce, tamarind concentrate, brown sugar, yeast extract, salt, and pepper. Fold and simmer for further 10 minutes. (Add the water little by little if required)

9. Add the roasted potatoes and the rest of the oil. Simmer for another 5 minutes.

10. Squeeze the lemon juice and fold. Scatter the roast peanuts , garnish with the coriander, and some sliced red chilli. Then serve this velvety potato Massaman curry with Thai Jasmine Rice.