Thai Massaman Curry. Find Deals on Thai Massaman Curry in Groceries on Amazon. Try this homemade Thai Massaman curry, which is made entirely from scratch. This famous Thai curry is rich and very flavorful.
Probably because of its similarities to Indian food such as the spicy curries, the coconut and the fragrant rice. Thai massaman curry is a delightful blend of sweet and spicy in a creamy, rich sauce with just a hint of lime. It is the perfect comfort food for a cold winter evening but it is loaded with healthy veggies. You can have Thai Massaman Curry using 23 ingredients and 5 steps. Here is how you cook it.
Ingredients of Thai Massaman Curry
- You need 350 g of Chicken Meat (cut into pieces).
- It’s 300 g of Potatoes (diced).
- Prepare 4 Tbsp of Cooking Oil.
- You need 1 Tbsp of Tamarind Paste (soaked in 1/2 cup warm water).
- It’s 1 cup of Coconut Milk.
- Prepare 1-2 Tbsp of Palm Sugar.
- You need of [Marinade].
- Prepare 2 pinches of Salt (or more).
- You need 1/2 tsp of White Pepper (or more).
- Prepare of [Massaman Spice Mix] – ground well.
- Prepare 1 pc of Cinnamon Stick.
- It’s 5 pc of Cardamom Pods.
- You need 5 pc of Cloves.
- You need 5 pc of Black peppercorns.
- It’s 1 tsp of Cumin Seeds.
- Prepare of [Curry Paste] – processed in a blender.
- You need 30 g of Red Chillies (deseed).
- It’s 30 g of Green Chillies (deseed).
- Prepare 40 g of Garlic.
- Prepare 40 g of Shallots.
- Prepare 20 g of Finger.
- Prepare 20 g of Galangal.
- You need 1 tsp of Shrimp Paste.
This is also a great weeknight dinner. Massaman curry (also called matsaman or mussaman curry) is a dish found in many American Thai restaurants that while considered a Thai dish by most people has a heavy Persian and Indian influence. You'll find it most often served with beef, chicken, or lamb over steamed white rice. What I love about this recipe: Massaman Curry is a bit of an outlier in Thai cuisine.
Thai Massaman Curry instructions
- MARINADE; season the Chicken with Salt and Pepper and set aside for 30 minutes or more..
- CHICKEN: heat 4 Tbsp of Cooking Oil until hot. Sauté the Spice Mix for 1 minute. Then add the Chicken and coat well. Cook the Chicken until brown all over..
- PASTE & POTATOES: add the Curry Paste and Potatoes. Mix well and cook until the oil separates..
- LIQUIDS: then add in the Coconut Milk, Tamarind Juice, Palm Sugar and mix well. Bring it to a simmer and cover with a lid. Cook for 10 minutes, stirring the bottom occasionally..
- FINISH: after 10 minutes, remove the lid, and continue to cook until the gravy thickens. Garnish with Fresh Coriander Leaves and serve with rice..
It was born from Indian and Malay influences and as a result, the main flavours comes from spices typically associated with Indian curries. Spices such as: cumin, coriander, cloves, nutmeg, cinnamon and cardamom. Massaman curry is a unique type of curry amongst the various Thai curries because it is more like an Indian curry using mainly dried spices for seasoning. Chicken is the most popular meat in this curry in the West but beef, lamb or even mutton is more common in Thailand. Massaman Curry (gaeng matsaman – ??????????) is a Southern Thai curry which has a lot of Indian influence.
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