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.
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