This is a wonderfully fragrant slow-cooked Thai-style massaman beef curry. If ox cheek is not available, you can use braising steak or brisket instead. Preheat the oven to 160C/140C Fan/Gas 3.

This delicious chicken massaman curry has a lot of ingredients but very few stages – the paste also makes enough for two curries. For the massaman curry paste, heat a small frying pan over a ...

Chicken cooked in coconut flavors, tamarind, potatoes and an aromatic massaman curry paste. Spoon onto a serving dish, garnish with bay leaf to give a sense of a Thai touch. Pickled ginger or cucumber ...

Put the curry paste, coconut milk and stock into a wok or deep frying pan. Heat until just simmering, stir well, then add the chilli, spring onions, potatoes and cardamom pods. Simmer for 15-20 ...

Add the massaman curry paste to the baking dish and stir for 30 seconds or until fragrant. Add the coconut milk and 250 ml (1 cup) water and stir until combined. Return the lamb shanks to the dish ...

Aromatic, fruity, sweet and sour, with savoury notes of salt and spice throughout, this massaman curry is an absolute banger. When preparing your roast lamb this Easter, if you make sure to keep ...

They’re all descriptions that could be applied to the restaurant’s massaman curry, which has remained a must-order for years. “It’s rich, it’s coconutty and it’s got its own diehard fan base. Just ...

For example, for for a hit of umami. Grasby loves using slow-roasted lamb shanks in her massaman curry. “Some might call it fusion, but I think that merging cultures and flavours is something to ...