Ingredients

• 500g roasted potatoes
• 140g shallot-peeled
• 35g peanuts
• 15-20g Red chilli
• 8g ginger (peeled)
• 400ml organic coconut milk
• 40ml vegetable oil
• 2 tsp demerara sugar
• 2 tsp tamarind concentrate
• 1 tsp light soy sauce
• 1 tsp lime juice
• 2/3 tsp organic yeast extract
• 1/2 tsp coriander seeds
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground mace
• 1/2 tsp ground paprika
• 1/2 tsp salt
• 1/4 tsp ground white pepper.
• 1 clove garlic
• 6 clove

Tools

• Titanium Chef Patissier XL
• Food Processor Attachment

Method

1. Preheat the oven to 235 Celsius.
2. Put the leftover roasted potatoes and bake in the oven until the skin turns crispy. ( Mine took about 20 minutes).
3. On the Kenwood Cooking XL stand mixer: Throw in the shallots, red chilli, garlic, ginger, clove and coriander seeds in a mini chopper attachment. Select the minimum speed and blend until they turn into a rough paste. Set aside.
4. Put the peanuts in the Cooking Chef XL bowl. Attach the stirring tool and toast the peanut at 170 Celsius, the minimum speed for 5 minutes. Remove the peanuts once finished.
5. In the same mixing bowl, pour the oil with the paste and fry under the settings of 160 Celsius, the minimum speed for 1.30 minutes.
6. Add the ground nutmeg, cumin, cinnamon, mace, paprika and gently fry further under the same settings as above.
7. Pour the coconut milk and cook under the settings of 100 Celsius, the minimum speed for 5 minutes. Season with light soy sauce, tamarind concentrate, yeast extract, salt, pepper and sugar halfway through this cycle.
8. Turn the stirring function off and simmer for further 8 minutes at 100 Celsius.
9. Squeeze the lemon juice and fold. Then serve this velvety Massaman curry with crunchy potatoes and Thai Jasmine Rice.