Massaman Curry
4
servings10
minutes20
minutesKeeps the screen of your device on.
Ingredients
- Paste
4-5 dried red chilies, soaked in warm water (adjust to taste)
1 tsp coriander seeds
1 tsp cumin seeds
- Curry
1 tsp black peppercorns
1 cardamom pods
1-2 cloves
0.5 tsp 1/2 teaspoon cinnamon powder
1-2 tbsp shrimp paste (or miso for a vegetarian option)
1 shallot, chopped
2-3 2-3 cloves garlic, chopped
1 tbsp ginger, chopped
1 tbsp tamarind paste
1 tbsp palm sugar (or brown sugar)
2 tbsp water (for blending)
450 g beef or chicken, cut into chunks
2 tbsp vegetable oil
400 ml coconut milk
1-2 cups chicken or beef stock
3-4 potatoes, peeled and cut into chunks
0.5 cup cup roasted peanuts
1 tbsp fish sauce
1 tbsp lime juice
Fresh coriander (for garnish)
Steamed jasmine rice (for serving)
Directions
- Make the Curry Paste:
In a dry skillet, toast the coriander seeds, cumin seeds, black peppercorns, cardamom, and cloves until fragrant (about 2-3 minutes). Let cool.
Blend the toasted spices with soaked chilies, cinnamon, shrimp paste, shallot, garlic, ginger, tamarind paste, palm sugar, and water until smooth. Set aside. - Cook the Meat:
In a large pot, heat the vegetable oil over medium heat. Add the meat and sear until browned on all sides. Remove the meat and set aside. - Prepare the Curry:
In the same pot, add the curry paste and sauté for about 2-3 minutes until fragrant.
Pour in the coconut milk and stir well. Add the stock gradually, then return the meat to the pot. - Add Vegetables:
Stir in the potatoes and peanuts. Bring to a gentle simmer, cover, and cook for about 30-40 minutes, or until the meat is tender and the potatoes are cooked through. - Finish the Curry:
Season with fish sauce and lime juice. Adjust the flavors to your liking (more sugar for sweetness, more lime for acidity). - Serve:
Garnish with fresh cilantro and serve hot with steamed jasmine rice.
Notes
- Massaman curry is a rich, flavourful, and mildly spicy Thai curry. It is a fusion dish, combining ingredients from three sources: Persia, the Indian Subcontinent, and the Malay Archipelago (e.g., cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg, and mace) with ingredients more commonly used in native Thai cuisine (e.g., chili peppers, coriander, lemongrass, galangal, white pepper, shrimp paste, shallots, and garlic) to make massaman curry paste. The substance of the dish is usually based on chicken or other meat, potatoes, onions, and peanuts. The richness comes from the coconut milk and cream used as a base, as for many Thai curries. (Source: Wikipedia)
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