Note 1 –  I use Maesri brand Masaman Curry Paste (note the spelling), which is available worldwide at the supermarket, from Asian grocery stores and online. As there are so few ingredients in this curry, it’s important that you are using the best possible paste. The result will be different if you use another paste. 

Note 2 – chicken stock: If you don’t have liquid stock, use 1 cup (250 ml) of water with a good-quality stock cube or powder (bouillon). Note you can also leave the chicken stock out completely and rely on the moisture from the coconut milk, but the chicken stock deepens the flavour and creates a lovely saucy consistency. 

Note 3 – This recipe was originally published on my website without these additional extras. These have been added for anyone wanting to add some extra “oomph” to their curry. Still equally delicious without them, but a beautiful addition if you’re wanting more punch. 

Note 4 – Found in the freezer section at the supermarket. Most brands can be cooked from frozen in a hot frying pan for 1–2 minutes on each side. 

Make ahead

This curry can be prepped in the morning and slow-cooked during the day, ready to serve when you are. It also tastes even better the next day, making it ideal for prepping ahead! Once cooked, allow the curry to cool completely, then store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

To reheat from the fridge:

• Reheat gently on the stovetop or in the microwave until piping hot.
• Add a splash of water if the sauce has thickened too much.

To reheat from frozen:

• Thaw overnight in the fridge, then reheat as above.
• If you’re in a rush, you can reheat straight from frozen in a saucepan over low heat, adding a little water to loosen the sauce and stirring frequently to avoid sticking.
• Microwave reheating from frozen also works – just cover loosely and stir halfway through until evenly heated. 

Leftovers:

This curry keeps like a dream and tastes even better the next day, making it perfect for lunches or another easy dinner.

Storage:

• Fridge – Let the curry cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days.
• Freezer – Portion into freezer-safe containers and freeze for up to 3 months. Label and date them so you don’t forget what’s in there (we’ve all been burned by mystery curry).

Thawing:

• The best way is to thaw overnight in the fridge, especially if you’re reheating a larger portion. In a pinch, you can thaw in the microwave using the defrost setting – just be sure to stir regularly so it heats evenly.

Reheating:

• Stovetop – Add the curry to a saucepan over medium–low heat. Stir gently until piping hot, adding a splash of water to loosen if the sauce has thickened in the fridge.
• Microwave – Heat in 60–90 second bursts, stirring between each burst until evenly heated. Loosen with a splash of water if needed.

Hot tip

Leftovers also make a great curry grilled sandwich or jacket (baked) potato filling if you’re up for remixing things!