Massaman Curry with Christmas Ham
recipe

A delicious Massaman curry that utilizes leftover Christmas ham and potatoes, creating a flavorful and hearty meal. Preparation time is about 40 minutes and serves approximately 4-6 people.
Ingredients:
- 400-500 g Christmas ham
- 4 banana shallots
- 3 potatoes
- About 4 heaping teaspoons red Thai curry paste
- Sunflower oil
- 1 tbsp fish sauce
- 3 tbsp Jim Lim tamarind sauce
- 1 cinnamon stick
- 150 g sugar snap peas
- 2 dl unsalted peanuts
- 2½ dl coconut cream
- 2 dl water
Instructions:
1. Chop the Christmas ham into bite-sized pieces and mix with 2 heaping teaspoons of red Thai curry paste and a couple of tablespoons of oil until well coated.
2. Spread the peanuts on a baking sheet lined with parchment paper and roast in the oven at 200°C until golden brown.
3. Wash the potatoes and chop them into bite-sized cubes, leaving the skins on.
4. Peel the banana shallots and finely chop them.
5. Heat a frying pan over high heat and add a couple of tablespoons of oil. Sear the ham pieces until browned, then set aside.
6. Reduce the heat and add oil and curry paste to the pan, then add the potato cubes and shallot. Sauté for a moment.
7. Add the coconut cream, water, fish sauce, and cinnamon stick. Allow the curry to simmer for about 20 minutes or until the potatoes are tender.
8. Chop the sugar snap peas in half.
9. Once the potatoes are cooked, add the ham pieces, sugar snap peas, Jim Lim tamarind sauce, and stir. Remove the cinnamon stick.
10. Serve the curry with roasted peanuts and rice.
Nutritional Information (per serving):
- Calories: 520 kcal
- Protein: 18 g
- Carbohydrates: 45 g
- Fat: 30 g
- Fiber: 4 g

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