Ingredients

• 6 cardamom pods
• seeds only
• 1 tsp cumin seeds
• 5 cloves
• 1½ star anise
• 1 tsp whole white peppercorns
• ½ tsp ground cinnamon
• 2 tsp dried chilli flakes
• 2 tbsp groundnut oil
• 25g/1oz peanuts
• 5 garlic cloves
• peeled and roughly chopped
• 5 lime leaves
• finely sliced
• 3.5cm/1½in piece fresh galangal
• peeled and roughly chopped
• 2 sticks lemongrass
• outer leaves removed
• inner core finely chopped
• 1 tsp shrimp paste
• 2 tbsp fish sauce
• ½ tsp grated or ground nutmeg
• 2 tbsp palm sugar
• 2 tbsp cold water
• 2 tbsp vegetable oil
• 2 red onions
• sliced
• 500g/1lb 2oz chicken breast
• cut into 1.5cm/½in strips
• 1 large potato
• peeled and cut into 1.5cm/½in cubes
• 2 bird’s-eye red chillies
• cut almost in half lengthways (or more
• to taste)
• 250ml/9fl oz good-quality chicken stock
• preferably homemade
• 200ml/7fl oz coconut milk
• 2 tomatoes
• skins removed
• flesh roughly chopped
• 6 lime leaves
• 2 tbsp fish sauce
• 1½ tbsp palm sugar
• 2 tbsp soy sauce
• 1 lime
• juice only
• small handful sweet Thai basil (or normal basil)
• plus extra sprigs to serve
• 25g/1oz roasted peanuts
• roughly chopped
• steamed sticky rice
• 1 large red chilli
• sliced diagonally

Directions

• For the massaman curry paste
• heat a small frying pan over a medium heat. When the pan is hot
• add the cardamom seeds
• cumin seeds and cloves and dry-fry for 1-2 minutes
• or until fragrant.
• Transfer the spices to a spice grinder or pestle and mortar and grind to a powder.
• Blend the ground spices with all of the remaining massaman curry paste ingredients in a food processor
• until smooth and well combined. (Alternatively
• pound the paste until smooth in a pestle and mortar.) Chill until needed
• covered.
• To make the chicken curry
• heat the oil in a medium-sized
• flameproof
• lidded casserole. Add the onions and fry for 8-10 minutes
• or until softened and light golden-brown.
• Increase the heat
• push the onions to one side of the casserole
• then add the chicken strips to the other side and fry for 2-3 minutes on all sides
• or until sealed all over.
• Add half of the massaman curry paste to the casserole (see tip). Stir well to coat the chicken and onions in the paste. Fry the mixture for 1-2 minutes
• or until fragrant.
• Add the potatoes
• chillies
• chicken stock
• coconut milk
• tomatoes
• lime leaves
• fish sauce
• palm sugar and soy sauce to the casserole. Stir well and bring the mixture to the boil
• then cover the casserole with the lid and reduce the heat until the mixture is simmering. Continue to simmer for 12-15 minutes
• or until the chicken is cooked through (do not overcook the chicken as it will become dry). Season
• to taste
• with a little more fish sauce or some lime juice.
• Just before serving
• stir in the basil leaves and half of the peanuts.
• To serve
• spoon the Thai massaman curry into bowls and garnish with the extra Thai basil leaves
• the sliced red chilli
• and the remaining peanuts. Serve with steamed sticky rice.