- 1 coconut cream pack
- 1 vegetarian fish sauce sachet
- 1 massaman curry paste tub
- 1 peanuts bag
- 1 butternut squash piece
- 1 cucumber
- 1 lime
- 1 snow peas bag
- 1 long red chilli
- 1 garlic clove
- Lime leaves
- 1 coriander bunch
Pantry staples: Cooking oil, salt, brown sugar
Allergens: Wheat, gluten, onion, garlic, soy, nuts (peanut)
Specialised equipment: Tea towel
Chef's note: This delicious curry is influenced by the flavours of Malaysia and India which include cinnamon, star anise, cumin and cardamom.
* Use half of the onion provided.
* Coriander, garlic and lime leaves are to be split across various other dishes so please read each recipe carefully.
1. Prepare the ingredients
Wash the vegetables. Peel and cut the pumpkin into large pieces. Thinly slice the cucumber and chilli on the diagonal. Thinly slice the red onion*. Remove the ends from the snow peas. Finely chop 1 teaspoon per person of the coriander* roots and stems. Pick 1 teaspoon per person of the coriander leaves. Crush or grate 1 garlic clove* per 2 people. Cut the lime into wedges.
2. Make the massaman curry
Heat a splash of oil in a saucepan over medium-low heat. Add the curry paste and coriander roots and stems. Cook, stirring, for 5 minutes or until aromatic. Add almost all the coconut cream, 1/4 cup of water per person, most of the peanuts and 1-2 lime leaves*. Increase the heat and bring to a boil.
3. Cook the vegetables
Reduce heat to low and add the pumpkin. Cook, covered, for 10 minutes or until the pumpkin is just tender. Check and stir often as the curry may boil over.
4. Make the cucumber salad
Meanwhile, combine the cucumber, chilli to taste, red onion, half of the vegetarian fish sauce, garlic, pinch of brown sugar and a squeeze of lime. Taste and adjust seasoning if needed.
5. Continue the massaman curry
Just before serving the massaman curry, stir through the snow peas. Taste and add the remaining vegetarian fish sauce and brown sugar to taste.
6. Cook the roti
Heat a splash of oil in a frying pan over medium heat. Cook the roti, in batches, for 2 minutes on each side or until golden and puffed. To help ensure even cooking, carefully spoon the hot oil on top of the roti and lift the roti up to release any air pockets that may form. Keep warm in a low oven or by covering with a tea towel.
7. To serve
Divide the massaman curry, roti and cucumber salad between serving plates. Drizzle any remaining coconut cream over the curry and sprinkle with the coriander leaves and remaining peanuts.