Make Ahead

Massaman Curry

by:
January 23, 2021
0 Ratings
Photo by Pana Napa
Author Notes

Authentic Thai Massaman curry - made from scratch!
This recipe is a Traiditional Thai-style Massaman Curry dish. To make a wonderful Thai curry dish, I simply made my own paste from fresh herbs and another tips is to use freshly squeezed coconut milk. —Pana Napa

  • Prep time 40 hours
  • Cook time 1 hour 20 minutes
  • Serves 4
Ingredients
  • 10 pieces Large dry chilies (best to use Thai chili)
  • 10 pieces Dried Jinda Chilies
  • 1/4 cup Lemongrass- Lightly grilled
  • 1/2 teaspoon Salt
  • 1 tablespoon Galangal- Lightly grilled
  • 1 tablespoon Coriander root – Lightly grilled
  • 2 tablespoons Garlic – Lightly grilled
  • 2 tablespoons Shallots – Lightly grilled
  • 1 teaspoon Shrimp paste – grilled
  • 1/2 teaspoon Cumin toasted and ground
  • 1/2 teaspoon White peppercorn toasted and ground
  • 1/4 teaspoon Nutmeg – Shell removed, toasted and ground
  • 1/4 teaspoon Mace – toasted and ground
  • 3 pieces Cloves
  • 2 pieces Thai Cardamom – Toasted with shell-on, then remove the shell and keep to seeds.
  • 1/8 teaspoon Cinnamon – Toast and ground
  • 1/2 teaspoon Coriander seed – Toasted and ground
  • 500 grams Chicken Thigh, drumstick or your prefer parts
  • 4 cups Skimmed coconut milk
  • 1 cup Coconut cream
  • 1/4 cup Coconut sugar
  • 6 tablespoons Tamarind paste
  • 4 tablespoons Fish sauce
  • 1-2 tablespoons Sea-salt
  • 250 grams Potatoes – peeled and shopped in to quarters, or your preferred size
  • 2 tablespoons Freshly toasted peanuts
  • 3 Small Onion chop in half, or 1 large onion quartered
  • 3 pieces Toasted Thai cardamom
  • 2 pieces Bay leaves
In This Recipe
Directions
  1. We are going to begin with making Massaman Curry Paste. Soak chopped dired chilies in water for about 30mins to 1 hour, or until softened.
  2. Toast and grind all of the spices and set a side. Toast the herbs mentioned in the ingredients and set aside. NOTE * Toast each one separately
  3. When chilies is soft and ready, drain out water and squeeze as much water out of the chilies. We don't want our curry paste to be too moist.
  4. In a stone mortar, grind chilies and salt in to a fine paste. Add herbs and do the same. Lastly, add spices and shrimp paste and mix well together.
  5. Put the curry paste in a bowl, ready to be used. You can keep the paste refrigerated for 7-10 days, or freeze for up to 3 months.
  6. Making Massaman Curry Stew chicken or meat of your choice in skimmed coconut milk. Approximately 1 hour, or until soft and tender.
  7. Meanwhile, boil potatoes until it's just cook. Not too soft.
  8. Wait until the chicken is almost ready before start cooking curry.
  9. Put a pot on a stove and add ½ c. of coconut cream. Turn on the heat to medium. When the coconut cream bubble, add ⅓ C Curry paste +- and stir util everything blend well together.
  10. Now, the curry will start to bubble and probably splashing. You can stir, pause and repeat. This will help the coconut cream to crack without burning bottom of the pot.
  11. Slowly add more coconut cream, a dash at a time. At this point, (after 10 mins) you should see some red oil floating on the top.
  12. Add the rest of the coconut cream and follow by chicken+juice from stewing. Add bay leaves, cardamom and peanut. Add onion and cook until soften before add the potatoes.
  13. Cook for another 10 mins before turning of the heat.
  14. Add a dash of coconut cream on the top for decoration if you wish.

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    1 Review

    meganvt01 February 5, 2021
    Hello! your recipe looks wonderful. Just wanted to make sure you saw our contest rules (https://food52.com/blog...) and that we would like to see the name and location of the restaurant that inspired your dish in the head note. Thanks!