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Massamun Recipe

Name: Thai Orchid Restaurants MASSAMUN Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 tbs vegetable oil; 1 cup yellow or red onion, finely sliced; 3 cloves garlic, minced; 1 tsp fresh ginger, minced; 3 tbs Thai massamun curry paste; 2 cups potato, peeled and cut into 1-inch (2.5 cm) cubes; 1 cup carrot, peeled and cut into 1/2-inch (1.2 cm) rounds; 1 cup yellow onion, cut into wedges; 3 oz unsalted roasted cashews; 400 ml coconut milk (full fat); 200 ml vegetable stock or water; 1 tbs palm sugar or brown sugar; 1 tbs fish sauce or soy sauce (for vegetarian); 1 tsp tamarind paste or lime juice; 1 tsp ground coriander; 1 tsp ground cumin; 1 piece bay leaf; 1 tsp salt; 0.5 tsp black pepper; 2 tbs fresh cilantro leaves, chopped; 4 pieces lime wedges

Inspired by Thai Orchid Restaurant

Time45m

Serves4

Onion, potato, carrot, cashew

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Ingredients

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Curry Base

2 tbs Tuscany sunflower oil

1 cup yellow or red onion, finely sliced

3 cloves Garlic, minced

1 tsp fresh ginger, minced

3 tbs Thai massamun curry paste

Vegetables & Nuts

2 cups potato, peeled and cut into 1-inch (2.5 cm) cubes

1 cup carrot, peeled and cut into 1/2-inch (1.2 cm) rounds

1 cup yellow onion, cut into wedges

3 oz unsalted roasted cashews

Liquids & Seasoning

1 2/3 cup (400 ml) coconut milk (full fat)

7/8 cup (200 ml) vegetable stock or water

1 tbs palm sugar or brown sugar

1 tbs fish sauce or soy sauce (for vegetarian)

1 tsp tamarind paste or lime juice

1 tsp Ground coriander

1 tsp Ground cumin

1 piece bay leaf

1 tsp Celtic sea salt

1/2 tsp black pepper

To Finish

2 tbs fresh cilantro leaves, chopped

4 pieces Lime wedges

Method

Curry Base

Heat oil

In a large, heavy-bottomed pot or deep skillet, heat the vegetable oil over medium heat until shimmering but not smoking (about 1–2 minutes).

Soften aromatics

Add the finely sliced onion and sauté for 5–6 minutes until translucent and beginning to brown at the edges. Add the minced garlic and ginger and cook for 30–45 seconds until fragrant.

Bloom curry paste

Stir in the massamun curry paste and cook for 1–2 minutes, stirring constantly, until the paste becomes aromatic and starts to separate slightly from the oil. This blooms the spices.

Vegetables & Nuts

Add the cubed potatoes, carrot rounds, and onion wedges to the pot. Stir well to coat the vegetables evenly with the curry paste and aromatics.

Add the roasted cashews now so they can infuse some flavor and soften slightly during simmering (reserve a small handful for garnish if desired). Stir to combine.

Liquids & Seasoning

Pour in the coconut milk and vegetable stock (or water), scraping the bottom of the pot to release any stuck paste. Stir in the palm sugar, fish sauce (or soy sauce), tamarind paste (or lime juice), ground coriander, ground cumin, bay leaf, salt, and black pepper.

Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot partially, and simmer for 20–25 minutes, or until the potatoes and carrots are tender when pierced with a fork.

Taste and adjust seasoning: add more fish/soy sauce for saltiness, sugar for sweetness, or a little lime juice for brightness. If the curry is too thick, stir in up to 50–100 ml more stock or water to reach desired consistency.

To Finish

Remove and discard the bay leaf. Stir in chopped cilantro and check final seasoning. If using reserved cashews, sprinkle them on top for crunch.

Serve the Massamun hot with steamed jasmine rice or roti, and lime wedges on the side. Garnish with additional cilantro if desired.