Marnie's Posh Potato Massaman Curry

400ml coconut milk

100ml water

8 small potatoes

1 tablespoon vegetable oil

The Curry Paste

2 shallots

3 garlic cloves

1 thumb-sized piece ginger

½ red chilli

2 tablespoons vegetable oil

The Spice Mix

1 teaspoon coriander seeds

1 teaspoon ground cumin

½ teaspoon paprika

¼ teaspoon white pepper

¼ teaspoon ground cinnamon

Pinch nutmeg

Pinch mace

2 cloves

½ teaspoon salt

The Sauce

1 tablespoon light soy sauce

1 tablespoon tamarind concentrate

1 tablespoon soft dark brown sugar

½ teaspoon ground cinnamon

1 teaspoon yeast extract

Pinch salt

Juice of ½ lemon

To Garnish

2 tablespoons roasted peanuts, roughly chopped

Fresh coriander leaves

Red chilli, finely sliced

PREPARATION

1. Carefully slice the potatoes at regular intervals without cutting all the way through, creating a hasselback effect, then drizzle with oil.

COOKING

2. Roast the potatoes at 230°C for 25–30 minutes, or until crispy on the outside and fluffy in the centre.

3. Blend the shallots, garlic, ginger and chilli into a smooth paste, adding a splash of water if needed to help it combine.

4. Grind the coriander seeds, cumin, paprika, white pepper, cinnamon, nutmeg, mace, cloves and salt into a fine spice mixture.

5. Heat the vegetable oil in a wok or saucepan and gently fry the blended paste over medium heat until fragrant and lightly softened.

6. Add the ground spice mixture and continue cooking, stirring regularly, until the spices bloom and the kitchen becomes aromatic.

7. Pour in the coconut milk and stir well, then bring to a gentle boil before reducing the heat and simmering for 10 minutes.

8. Add the light soy sauce, tamarind concentrate, brown sugar, cinnamon, yeast extract, water and a pinch of salt, stirring until fully combined.

9. Continue simmering for another 10 minutes, allowing the sauce to thicken slightly and the flavours to fully develop.

10. Taste the curry and adjust the seasoning if needed, balancing the sweet, salty and tangy flavours.

11. Remove from the heat and stir through the lemon juice to add freshness and lift the richness of the coconut sauce.

12. Spoon the curry sauce into serving bowls, top with the crispy hasselback potatoes and finish with roasted peanuts, coriander and sliced chilli before serving.

School of Wok Tips

 Hasselback potatoes create extra crispy edges while remaining fluffy inside.

 Fry the paste and spices gently to avoid burning and maximise flavour.

 Yeast extract adds a rich umami depth that works especially well in vegan curries.

 Add lemon juice at the end to brighten the finished dish.

FAQs

What is Massaman curry?

Massaman is a Thai curry influenced by Persian and Middle Eastern spices, known for its rich coconut base and warming aromatic flavours.

Can I add protein to this dish?

Yes, tofu, chickpeas or roasted vegetables work well, and meat can also be added if preferred.

Why use hasselback potatoes?

The cuts allow the potatoes to become extra crispy while absorbing some of the curry sauce when served.