Roast pumpkin & apple massaman curry

Today, we're delving into the rich tapestry of Thai cuisine with a dish that has travelled through time—Massaman Curry. Originating from the southern regions of Thailand, Massaman Curry is a harmonious blend of Thai and Persian influences, traditionally crafted with warming spices and a rich, creamy base. But hold onto your taste buds, because we're giving this classic a modern twist! Our version features the unexpected yet delightful pairing of pumpkin and apple, bringing a fresh and sweet dimension to this age-old favourite. It's a dish that celebrates the past while embracing the new, perfect for those who appreciate a little culinary adventure. So, let's get cooking and create something truly memorable!

Ingredients (Serves 2):

• 100g Massaman Curry Paste (Our Payst version is pre-seasoned and available for next-day delivery UK-wide. If you're not using Payst, add palm sugar and soy sauce or seaweed.)

• 50ml Coconut Oil or Vegetable Oil

• 2 Makrut Lime Leaves, torn to release flavour

• 4 Slices Pumpkin (100-150g), skin on, seeds removed

• 1 Cooking Apple, peeled, core removed, and chopped into 8 wedges

• 1 Pinch Coarse Sea Salt

• 1 Tablespoon Caster Sugar

• 1 Tablespoon Soy Sauce

• 200ml Vegetable Stock

• 250ml Coconut Milk

• 100g Green Beans, ends removed and chopped into 2

• 6 New Potatoes, chopped into quarters

• 1 Tablespoon Raisins

• 100g Baby Corn, chopped into bite-sized bits

• 20g Fresh Thai Basil (a handful)

• Steamed Jasmine Rice for serving

Optional Garnish:

• 10g Crispy Shallots

• 10g Roasted Peanuts, roughly pounded in a pestle & mortar

• 2 Julienne Makrut Lime Leaves

• A few Thai Basil Sprigs

Method:

1. Prep & Rice: First things first, gather all your ingredients and get your jasmine rice cooking. Remember, a good rinse and a trusty rice cooker are your best friends here.

2. Roast the Apple & Pumpkin: Preheat your oven to 180°C. Coat the chopped pumpkin and apple with half the oil, lay them on a baking tray lined with parchment, sprinkle with salt, and roast on the top shelf for about 20-25 minutes. They should be tender to a knife. Once done, sprinkle with sugar and pop them back for a caramelized touch—another 5 minutes should do it. Set aside.

3. Cook the Curry: Heat the remaining oil in a large wok or pan over medium heat. Add the Massaman curry paste and torn makrut lime leaves. Fry for 1-2 minutes, stirring to prevent sticking. Once the paste darkens, deglaze with soy sauce, stock, and half the coconut milk. Bring to a simmer.

4. Simmer & Combine: Add the green beans, baby corn, raisins, and potatoes. Simmer on low for 7-8 minutes until the veggies are cooked. Reheat the roasted pumpkin and apple in the curry if needed, or arrange them in your serving bowl if still warm. Remove from heat, stir in the Thai basil and remaining coconut milk.

5. Serve & Garnish: Serve the curry in a large sharing bowl with fresh steamed jasmine rice. Garnish with Thai basil sprigs, crispy shallots, roasted peanuts, and julienned makrut lime leaves if you fancy.

I hope you enjoy making and devouring this dish as much as I do! Don't forget to leave a comment below and explore more of my culinary escapades on my website. Happy cooking!