Pork Massaman Curry: Andalucía Style

One hot weekday afternoon I asked my neighbour Rosa where I could buy goat meat. She seemed bemused — strange, given the number of goat herds in these parts. After a short shrug she told me I needed to ask a Massaman and not to worry because her auntie was friendly with one. She may know where to get goat meat.

Later, relaxing on the roof terrace, I thought about Rosa and the word 'massaman'. Then she'd made a twirling gesture above her head — she was talking about a Muslim. 'Massaman' is a Persian Muslim spice trader, and Massaman is the name of a Thai curry left behind by those traders centuries ago. The word doesn't exist in the Thai language. Neither does pork massaman — but I made an Andalucían version anyway.

For the paste, I use my homemade Thai Massaman Curry Paste — made from scratch and far better than anything from a jar.

And by the way, goat meat in Spain is called 'choto' or 'chota'. Be careful though, because it has several other meanings too.

How to Make Pork Massaman Curry Andalucía Style

Ingredients — serves 2–3

500g pork shoulder or leg, cut into chunks

1 medium onion, finely sliced

3 garlic cloves, sliced

3–4 tbsp homemade Thai Massaman Curry Paste

400ml coconut milk

200ml stock, water, or white wine

½ butternut squash, peeled and diced

2 medium carrots, sliced

Handful frozen vegetables — sweetcorn, peas, green beans

Fresh coriander, parsley, or basil to finish

Oil for frying

Rice, couscous, flatbreads, or rustic bread to serve

Method

Brown the pork pieces in oil over a medium-high heat, then remove and set aside.

In the same pan, soften the sliced onion over a medium heat. Add the garlic and cook for a minute.

Add the massaman curry paste and cook for 5 minutes, stirring regularly.

Pour in the coconut milk and turn the heat down to a gentle simmer — let it plop, plop, plop. Pour yourself a glass of something and leave it for 20 minutes, checking occasionally that things aren't drying out. Add stock, water, or white wine if needed.

Add the diced butternut squash and sliced carrots. Continue cooking on a low heat, adding a little more liquid if necessary.

Return the pork to the pan, cover, and cook for a further 30 minutes until tender.

Add the frozen vegetables, stir through, and allow to warm. Just before serving, throw in a generous handful of fresh coriander — or parsley, or basil, or all three.

Serve with rice, couscous, flatbreads, or chunky rustic bread.

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This pork massaman curry recipe is part of my Curry Recipes hub and my Pork Recipes hub — explore both for more ideas from Casa Adora and beyond.

Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures — The Flexible Chef