red birds eye chilli
kaffir lime leaves
or zest of one lime
peeled and roughly sliced
outer layer removed, sliced
Bunch of coriander
leaves removed, leaving just stalks
a good handful of galangal roots, or use galangal paste
or soak about 5cm of tamarind pulp in hot water for 20mins, and give the pulp a good squeeze through a sieve or muslin cloth
or 1.5 tsp demerara sugar
large sweet potato
scrubbed and cubed
kaffir lime leaf
fermented bean paste
optional; this is replacing shrimp paste
Make the curry powder by putting the dry spices into a coffee bean or spice grinder or use a pestal and mortar.
Make the curry paste by putting the wet spices into a hand blender or pestal and mortar (if using a pestal and mortar, put the salt and pepper in with the wet spices to help grind it down).
Heat the oil and gently fry the curry paste for a few minutes, stirring continuously to avoid burning. Then add the curry powder. Fry additional minute.
Add half the coconut milk and reduce down until the paste is shiny and the oils have separated. Most of the coconut milk will have evaporated off.
Add the aubergine, rest of coconut milk, stock, sugar, a good teaspoon of bean paste - heaped! Add the lime leaf if you have one.
Add the potato or other vegetables that you're using.
Cook until all vegetables are tender, serve with jasmine rice.
Massamam Curry https://www.veggieandspice.com/recipe-type/curry/vegan-massaman-curry/