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Roasted peach massaman curry

Serves: 2

Duration: 45 minutes

Difficulty: Intermediate

Ingredients

  • 2 red peaches, halved and stoned
  •  100ml cooking oil, plus a little to brush the peaches
  • a pinch of table salt and caster sugar for the peaches
  • 100g massaman curry paste
  • 20g unsalted roasted peanuts plus 5g chopped to serve
  • 2 tablespoons palm sugar (or soft dark brown sugar)
  • 50ml soy sauce (fish sauce if gluten free)
  • 300ml vegetable stock
  • 400ml coconut cream
  • 150g new potatoes, cut in half
  • 50g baby sweetcorn, chopped lengthways in half
  • ¼ small pineapple, peeled and roughly diced
  • 50g green beans, topped and tailed and cut in half
  • 10g, Thai basil (Italian basil is not ideal, but will still be delicious)
  • jasmine rice to serve
  • 10g, washed coriander leaves

Traditionally, massaman curry is cooked with beef, chicken or mutton, however the nature of the curry paste itself makes it delicious with fresh fruit. Heavily packed with aromatic dry spices, it welcomes the inclusion of sweet and acidic fruits.

This recipe is vegan friendly and can be made gluten-free if required.

Method

1. Pour the oil into a large, non-stick pan and place over a medium heat. Add the massaman curry paste and fry, stirring and scraping constantly using a metal flat-headed spoon to prevent the paste sticking to the bottom of the pan. After a few minutes, add the peanuts and continue to fry for a further 15 minutes or so until the paste starts to darken and the mixture smells of one thing rather than individual components.

2. Add the sugar and fry for a few minutes until it dissolves and begins to caramelise – you will know when this happens as the paste will darken further. At this stage, add the soy sauce, vegetable stock and half the coconut cream and lower the heat to allow the curry to simmer and the flavours to infuse. Add the potatoes and allow to gently simmer in the curry for about 10 minutes, then add the baby corn, pineapple and green beans and continue to simmer for a further 8–10 minutes until all vegetables have reached the desired softness. Finish by throwing in a handful of basil and the rest of the coconut cream just before serving.

3. Meanwhile, preheat the oven to 200˚C. Brush a little oil onto the cut surfaces of the peaches and sprinkle with a pinch of salt and sugar. Place on a baking tray lined with baking parchment and roast in the oven for 20 minutes until golden brown and softened. Remove and keep warm. Alternatively, (and preferable for me) brush the peaches in oil and barbecue them until soft and charred, just before taking them off the heat sprinkle with sugar and salt.

4. Serve the peaches on top of some steamed jasmine rice. Spoon over a large ladleful of curry, sprinkle with coriander and a few more chopped peanuts for garnish.

Ingredients

  • 2 red peaches, halved and stoned
  •  100ml cooking oil, plus a little to brush the peaches
  • a pinch of table salt and caster sugar for the peaches
  • 100g massaman curry paste
  • 20g unsalted roasted peanuts plus 5g chopped to serve
  • 2 tablespoons palm sugar (or soft dark brown sugar)
  • 50ml soy sauce (fish sauce if gluten free)
  • 300ml vegetable stock
  • 400ml coconut cream
  • 150g new potatoes, cut in half
  • 50g baby sweetcorn, chopped lengthways in half
  • ¼ small pineapple, peeled and roughly diced
  • 50g green beans, topped and tailed and cut in half
  • 10g, Thai basil (Italian basil is not ideal, but will still be delicious)
  • jasmine rice to serve
  • 10g, washed coriander leaves

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