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Prep time
40 minutes
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Cook time
1 hour
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Serves
4
Author Notes
Massaman Curry is known to be one of the best tasting dish in the world. Its sophisticate flavor and exceptional aroma is the reason behind the success. This dish is originally from Thailand and it’s believed to come from the South part of the country. —Pana Napa
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Ingredients
- Massaman Curry paste
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10 pieces
Dried Bang Chang Chilies (Dried Prik Chi Fah Chilies is the same) – Chopped, seed removed
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10 pieces
Dried Jinda Chilies – Chopped, seed removed
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1
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
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
- Massaman curry
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500 grams
Chicken Thigh, drumstick or your prefer parts You can substitute chicken with beef if you like. The stewing time for beef will be longer, depends on which part of beef you are using. The time is between 1-3 hours.
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4 cups
Skimmed coconut milk. If you are using canned coconut milk, dilute coconut milk with 1:1 water. If you are using more meet, you just need to make sure that the coconut milk is enough to cover the meat when you boil them in a pot.
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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 teaspoons
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
Bay leaves
Directions
- Massaman Curry paste
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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.
- Massaman curry
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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)
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. Lastly, add 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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