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Prep time
40 hours
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Cook time
1 hour 20 minutes
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Serves
4
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
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Ingredients
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10 pieces
Large dry chilies (best to use Thai chili)
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10 pieces
Dried Jinda Chilies
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1/4 cup
Lemongrass- Lightly grilled
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1/2 teaspoon
Salt
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1 tablespoon
Galangal- Lightly grilled
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1 tablespoon
Coriander root – Lightly grilled
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2 tablespoons
Garlic – Lightly grilled
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2 tablespoons
Shallots – Lightly grilled
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1 teaspoon
Shrimp paste – grilled
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1/2 teaspoon
Cumin toasted and ground
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1/2 teaspoon
White peppercorn toasted and ground
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1/4 teaspoon
Nutmeg – Shell removed, toasted and ground
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1/4 teaspoon
Mace – toasted and ground
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3 pieces
Cloves
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2 pieces
Thai Cardamom – Toasted with shell-on, then remove the shell and keep to seeds.
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1/8 teaspoon
Cinnamon – Toast and ground
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1/2 teaspoon
Coriander seed – Toasted and ground
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500 grams
Chicken Thigh, drumstick or your prefer parts
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4 cups
Skimmed coconut milk
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1 cup
Coconut cream
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1/4 cup
Coconut sugar
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6 tablespoons
Tamarind paste
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4 tablespoons
Fish sauce
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1-2 tablespoons
Sea-salt
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250 grams
Potatoes – peeled and shopped in to quarters, or your preferred size
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2 tablespoons
Freshly toasted peanuts
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3
Small Onion chop in half, or 1 large onion quartered
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3 pieces
Toasted Thai cardamom
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2 pieces
Bay leaves
Directions
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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.
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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
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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.
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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.
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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.
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Making Massaman Curry
Stew chicken or meat of your choice in skimmed coconut milk. Approximately 1 hour, or until soft and tender.
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Meanwhile, boil potatoes until it's just cook. Not too soft.
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Wait until the chicken is almost ready before start cooking curry.
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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.
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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.
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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.
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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.
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Cook for another 10 mins before turning of the heat.
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Add a dash of coconut cream on the top for decoration if you wish.
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