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Thai Massaman Fish Curry

Thai Massaman Fish Curry

The first time I had a Massaman curry was while I worked in London, I really wanted to learn about Thai food but couldn’t get a job as a chef in a Thai restaurant partially due to the fact that I had no experience and partially because Thai restaurants tend to hire Thai chefs and not some young inexperienced Irish chef fresh off the boat. I was determined to learn more about this amazing food so I took a part time job washing dishes in a Thai restaurant in Soho. I worked full time in an Irish restaurant cooking the usual fare then, when my shift ended, I hopped on the tube and began my second job washing dishes by hand in the Thai restaurant. I worked as fast as I could so that I could spend the rest of the time watching the chefs cooking, constantly asking questions and eventually being allowed to cook a dish or two. This is one of those dishes I got to cook.

You can buy the paste if you prefer but homemade is always nicer.

Thai Massaman Fish Curry


Allergens : Gluten & Lactose Free


Fresh Red Chillis – 10-12

Galangal or Ginger – 1 inch piece peeled

Lemongrass – 2 sticks

Garlic Cloves – 4 c

Coriander Seeds – 1 tsp

Fresh Coriander – handfull

Thai Fish Saue – 2 tsp

Onion – 1

Cumin Seeds – 2 tsp

Ground Cinamon – 1 tsp

Ground Cloves – 1/2 tsp

White Peppercorns – 6

Brown Sugar (Use Palm sugar if you can get it) – 1 tsp

Green Cardamom Pods – 4 seeds removed and pods discarded


White fish Cod, Hake or Haddock – 300g

Fresh Mussels – 500g – 1kg

King Prawns – 16

Fresh Clams – 500g – 1kg

Coconut Milk – 2 cans

Fresh Coriander Leaves – Small handful to garnish

Peeled baby new potatoes – 20 or so

Good Quality oil – 2 tbsp



Getting Ready…

You will need – 1 large pot or wok, 1 food processor or mortar and pestle, 1 chopping board, 1 sharp knife, 1 wooden spoon or similar and 1 ladle


Add all of the paste ingredients to the food processor or mortar and pestle and blend or grind to a paste.


Heat the oil in the pot or wok then add 2-4 tbsp of the paste depending on hot hot you want it, you can store the rest in your fridge or freeze it.


Add the peeled new potatoes and coat with the paste


Cut the onions into a medium dice then add these and cook till slightly soft


Add the coconut milk and bring to the boil then simmer (low fat can split so I use full fat) for 15 – 20 minutes


Clean the outside shells of the clams and mussels removing any ‘beards’ from the mussels. If they are open, press them closed, if they stay open then discard them.


Cut the fish into chunks.


Add the mussels and clams to the curry then cook till they are all opened, around 5 minutes or so.


Add the white fish and cook for 2 or 3 minutes more then add the prawns and cook for another 2 minutes.


Taste and serve topped with coarsely chopped coriander if happy.


Jasmine rice is best with this curry.

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