MOB's Massaman Curry

MOB's Massaman Curry

The most fragrant and creamy curry in the land.

Cooking Time (Includes Preparation Time): 1 Hour


Making the paste from scratch really makes this dish. If you can’t find galangal, just add a little extra ginger.

Feeds: 4 People


  • 4 Skinless, Boneless Chicken Thighs

  • 4 Large Potatoes

  • 400ml of Coconut Milk

  • 1 Brown Onion

  • Handful of Dry Roasted Peanuts

  • 1 Tsp of Onion Powder

  • 2 Tsp of Sugar

  • 4 Tbsp of Soy Sauce

  • 3 Shallots

  • 1 Clove of Garlic

  • 2 Tsp of Chilli Powder

  • 100g of Galangal

  • Knob of Ginger

  • 2 Stalks of Lemongrass

  • 2 Tsp of Coriander Seeds

  • 2 Tsp of Ground Cumin

  • 1 Star Anise

  • Small Piece of Cinnamon

  • 1 Tsp of Cloves

  • 1 Tsp of Cardamom (Ground)

  • 2 Kaffir Lime Leaves

  • Black Pepper

  • 1 Tsp Turmeric (Ground or Whole)

  • 400g of Rice


  1. Peel and cut your potatoes into quarters and boil for around 25 minutes.

  2. Start by making your paste. Slice up your shallots and lemongrass. Add this to a blender along with your garlic, chilli powder, galangal, ginger, coriander seeds, cumin, star anise, cinnamon, cloves, cardamom, kaffir lime leaf, pepper and turmeric. Add a good glug of olive oil. Blend until smooth.

  3. Get your rice on (see pack instructions).

  4. Once blended into a paste, pour a drizzle of olive oil into a hot wok. Spoon in your Massaman paste and stir. Once you can start to smell the aromas from the paste, pour in your coconut milk. Refill the can with water and pour it into the wok. Bring the pan to the boil and add your chicken, your cooked potatoes, sugar, onion powder, onion and soy sauce. Allow the curry to reduce on a medium-low heat until you have a nice thick sauce.

  5. When the curry has reduced, add your peanuts and you are ready to serve on a bed of rice. Top with a sprinkle of peanuts and tuck into this delicious Thai classic.

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