Recipe: Attica Chef Caleb Baldwin’s Rich, Comforting Massaman Has a Time-Saving Shortcut

Attica’s Caleb Baldwin (aka @calebcooks) and his partner Nat Thaipun are both chefs, so they know how to whip up an impressive meal in a pinch. But at home, they’re often cooking with whatever is left after a long shift.

“We get fed at work, so the fridge is pretty bare most of the time,” says Baldwin. When cooking at home, he likes to be resourceful, avoiding waste and letting whatever’s on hand guide the meal. “We won’t go shopping for every single ingredient, we’ll use what we have.”

The dishes on rotation vary, but one constant in their household is Thai curry – particularly massaman, the rich, fragrant curry known for its warming spices. While it’s often made with beef and potatoes, Baldwin works with whatever meat and produce are fresh and in season.

“Thai food is really adaptable based on where you are. It’s not set on certain ingredients that you have,” he says.

Sometimes those ingredients come from the market, and other times from Thaipun’s parents’ farm in Gisborne, where they grow produce such as silverbeet and pumpkin. But one thing rarely changes: a jar of Valcom Massaman Curry Paste.

“It’s not only that convenience, but it’s a time saver as well,” says Baldwin. “We’re both quite busy working those chef hours, so it helps a lot having something to grab out of the pantry.”

Another must-have is shrimp paste, an umami bomb that’s a staple in Thai cuisine. It’s often left out of home-cooking recipes, which is why some home-cooked dishes lack the oomph and savouriness that’s so characteristic of Thai cuisine. It also has lemongrass, galangal, dried red chilli and coriander seeds – all ingredients found in authentic massaman curry.

To maximise flavour, Baldwing recommends cooking each component separately. That starts with frying the curry paste in oil to draw out the aroma of its herbs and spices before building the curry around it. He also suggests roasting the pumpkin beforehand so it holds its shape and sweetness rather than turning mushy in the sauce.

His final tip? Don’t forget the garnish.

“For this massaman, I go ham on the macadamias, coriander and some lime as well, but it’s pretty much up to the home cook and what they have on hand,” he says.

Here’s how Baldwin brings it together at home.

Caleb Baldwin’s beef massaman curry with roast pumpkin, charred greens and toasted macadamias

Serves 4–6
Preparation time: 20 minutes
Cooking time: 3 hours 45 minutes

Ingredients

700g pumpkin, cut into wedges
Olive oil
Salt, to taste
1kg beef chuck, cut into large chunks
1 brown onion, sliced
7 tbsp Valcom Massaman Curry Paste
500ml beef stock
400ml coconut milk
2 tbsp fish sauce
1 tbsp brown sugar or palm sugar
2 large potatoes, cut into chunks
1 bunch silverbeet, stems removed

To serve
Steamed jasmine rice
½ cup toasted macadamias
Roughly chopped Coriander leaves
Lime wedges

Method

Preheat oven to 200°C. Toss the pumpkin with olive oil and salt. Roast for 35 to 40 minutes until caramelised and tender.

In a heavy-based pot, add more olive oil and brown the beef in batches. Remove and set aside.

Add the onion and cook until softened. Stir through the Valcom Massaman Curry Paste and cook for 1–2 minutes until fragrant.

Return the beef to the pot. Add stock, coconut milk, fish sauce and sugar. Bring to a simmer.

Cover and cook on low heat for approximately 2.5–3 hours, stirring occasionally, until the beef is tender.

Add the potatoes during the final 30–45 minutes of cooking.

Just before serving, char the silverbeet in a hot pan with a little olive oil until wilted and lightly caramelised.

Gently fold half the roasted pumpkin through the curry, keeping some pieces intact.

Serve the massaman curry with the remaining roast pumpkin, charred greens and steamed rice on the side. Finish with toasted macadamias, coriander and lime wedges.

This article is produced by Broadsheet in partnership with Valcom.