Massaman Curry

Massaman Curry

0 stars

Massaman Curry is known to be one of the best tasting dishes 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.

Preparation 30 mins
Cooking 80 mins

Main, Side

thai curry, massaman

Thai




Ingredients

Servings:  
10
large dried chillies (Bang Chang)
1
lemongrass stalk(s)
1⁄2 tsp
salt
1 tbsp
galangal lightly grilled
1 tbsp
lightly grilled coriander root
2 tbsp
lightly grilled garlic
2 tbsp
lightly grilled shallots
1⁄2 tsp
cumin
1⁄2 tsp
white peppercorn
1⁄4 tsp
ground nutmeg
1⁄4 tsp
mace
3
Cloves
5
thai cardamom
1⁄2 tsp
coriander seeds
1⁄8 tsp
cinnamon powder
1 tsp
Thai shrimp paste
500 g
chicken thighs
4 cups
skimmed coconut milk
250 g
potatoes
2
bay leaves

Steps to Prepare

Massaman Curry Step 1

Step 1 of 11

    • 10 large dried chillies (Bang Chang)

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.

Massaman Curry Step 2

Step 2 of 11

    • 1 lemongrass stalk(s)
    • 1⁄2 tsp salt
    • 1 tbsp galangal lightly grilled
    • 1 tbsp lightly grilled coriander root
    • 2 tbsp lightly grilled garlic
    • 2 tbsp lightly grilled shallots
    • 1⁄2 tsp cumin
    • 1⁄2 tsp white peppercorn
    • 1⁄4 tsp ground nutmeg
    • 1⁄4 tsp mace
    • 3 Cloves
    • 2 thai cardamom
    • 1⁄2 tsp coriander seeds
    • 1⁄8 tsp cinnamon powder

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

Step 3 of 11

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.

Massaman Curry Step 4

Step 4 of 11

    • 1 tsp Thai shrimp paste

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.

Step 5 of 11

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 Step 6

Step 6 of 11

    • 500 g chicken thighs
    • 4 cup skimmed coconut milk

Stew chicken or meat of your choice in skimmed coconut milk. Approximately 1 hour, or until soft and tender.

Step 7 of 11

    • 250 g potatoes

Meanwhile, boil potatoes until it's just cook. Not too soft.

Massaman Curry Step 8

Step 8 of 11

(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.

Massaman Curry Step 9

Step 9 of 11

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. 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.

Massaman Curry Step 10

Step 10 of 11

    • 2 bay leaves
    • 3 thai cardamom

Add the rest of the coconut cream and follow by chicken+juice from stewing. Add bay leaves, cardamom and peanut. Lastly, add potatoes. Cook for another 10 mins before turning of the heat.

Massaman Curry Step 11

Step 11 of 11

Add a dash of coconut cream on the top for decoration if you wish.

Published: February 1, 2021


0 Discussions

Give us your opinion! Log in and start posting.