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Massaman Curry

by | Dinner Recipes

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Massaman Curry with Pumpkin & Fish – A Nourishing Comfort Food

This rich and flavorful Massaman curry has the perfect balance of heat and spice without being overwhelming. It’s warm, creamy, and packed with nutrients, making it an excellent comfort food for winter.

Why This Curry Is Good for You

This dish is not only delicious but also loaded with health benefits:

  • Chili, garlic, and cardamom – Support digestion and relieve gastrointestinal discomfort.
  • Pumpkin – Packed with carotenoid antioxidants to strengthen the immune system.
  • Fish – A great source of protein and omega-3s, which reduce inflammation, support brain health, and promote heart health.
  • Black pepper – Contains piperine, which enhances digestion and fights inflammation.

Massaman Curry Recipe (Serves 4)

Ingredients

Curry Base:
  • 120g Massaman Curry Paste (recipe below)
  • 200ml coconut water (see notes)
  • 400ml pumpkin seed milk (or almond, rice, or soy milk)
  • 400ml vegetable stock
  • 320g roasted pumpkin, puréed
  • 120g diced onion
  • 40g cashew nuts, chopped
Protein Options:
  • 600g chicken breast, prawns, organic tofu, tempeh, or firm white fish
  • Or swap for plant-based protein sources like lentils, green peas, or mung beans
Seasonings:
  • 2-3 tbsp tamarind paste (or lime juice)
  • 3-4 tbsp tamari soy sauce (adjust to taste)
  • 1-2 tsp honey (optional)
  • Freshly ground black pepper

How to Make This Nourishing Curry

  • Prepare the Curry Base: Purée half the roasted pumpkin until smooth.
  • In a large pan, combine Massaman Curry Paste, coconut water, pumpkin seed milk, vegetable stock, pumpkin purée, and onions.
  • Simmer for 10 minutes over low heat, stirring occasionally. The pumpkin purée thickens the sauce.
  • Put in half the seasonings, mix well, then taste and adjust as needed.
  • Add your choice of protein. If using fish, simmer for 5-6 minutes or until fully cooked.
  • Gently stir in the remaining roasted pumpkin chunks. If the pumpkin is fresh from the oven, arrange it in serving bowls instead.
  • Divide the curry into bowls, top with cashew nuts, and garnish with Thai basil, coriander, or spring onions.
  • Serve immediately and enjoy!

Massaman Curry Paste Recipe (Serves 4)

For the best flavor, make this authentic Massaman curry paste from scratch.

Ingredients

  • 20g dried red chili, seeds removed (7–8 pieces)
  • 20g garlic (6 cloves)
  • 50g shallots (about 1 small shallot)
  • 1 lemongrass stalk, white part only
  • 2 tsp ground cardamom
  • 2 tbsp cold-pressed coconut, olive, or macadamia oil
  • 2 clove pods, smashed

Directions

  • Chop the chili, garlic, shallots, and lemongrass into small pieces.
  • Smash cardamom pods and cloves using a mortar and pestle.
  • Blend all ingredients in a high-speed blender or pound together until smooth.
  • Store in an airtight container in the fridge for up to 2 weeks.

Helpful Notes & Variations

  • Richer Flavor: Replace coconut water with coconut milk for a creamier texture.
  • Swap the Pumpkin: Use roasted sweet potato instead.
  • Make It Vegan: Opt for tofu or plant-based proteins instead of meat or fish.
  • Extra Heat: Add fresh chili or a pinch of cayenne pepper.

Final Thoughts: A Hearty & Healthy Dish

This Massaman curry with pumpkin and fish is rich, nourishing, and packed with immune-boosting ingredients. It’s the perfect comfort food for winter, full of warming spices and healthy fats.

Tried this recipe? Share your experience in the comments! If you love it, pass it along to friends and family!