Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, massaman curry. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
While it's unclear whether the origin of this Thai curry dish is Muslim, Indian, or Malaysian, one thing is for sure: it's absolutely delicious. Massaman curry paste is chock-full of fragrant spices, from coriander and cumin to cardamom and cinnamon, and gives the beef-and-potato stew a rich flavor base. The flavors of the massaman curry paste (nam phrik kaeng matsaman) come from spices that are not frequently used in other Thai curries. Massaman Curry is a bit of an outlier in Thai cuisine.
Massaman Curry is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Massaman Curry is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have massaman curry using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Massaman Curry:
- Get 200 grams Chicken (thigh with skin on or breast) whichever you prefer
- Take 1 piece Ginger
- Get 1/2 Potatoes
- Get 50 grams Massaman curry paste
- Take 240 ml Coconut cream
- Take 1 total of 240 ml Coconut cream 30 ml + water 210 ml
- Take 2 tbsp Roasted peanuts
- Get 3 grains Roasted cardamon seeds
- Prepare 2 leaves Roasted bay leaf
- Get 1 stick Roasted cinnamon
- Take 2 tbsp ☆ Fish sauce
- Make ready 2 tbsp ☆ Palm sugar ※ Or light or dark brown sugar
- Take 2 tbsp ☆ Tamarind paste
What I love about this recipe: Made with chicken, beef, or lamb, it's a fragrant yellow curry that incorporates lemongrass and nuts together with other key Thai ingredients. Coconut milk is always used in this curry, as are bay leaves (instead of the harder-to-find makrut lime leaves). Massaman curry is a fusion of Thai- and Indian-style curries, utilizing both a red-style curry paste (Thai influence) and dry whole spices like cumin, coriander, cinnamon, and nutmeg (Indian influence). Another essential ingredient is roasted peanuts, which add an extra layer of richness and texture to the curry.
Steps to make Massaman Curry:
- Cut the chicken into cubes, rub in the finely chopped ginger, and let it sit for about 15 minutes.
- Boil the potatoes with the skin on until tender. Peel the skin, cut into cubes, and deep fry them.
- In a pan over low to medium heat, simmer 1/4 of the coconut cream and curry paste. Pour in the remaining coconut cream gradually until the oil starts to separate.
- Once the oil comes out, add the chicken, and swirl in the ☆ seasonings.
- Add the coconut milk (coconut cream+water), and simmer it for 10-15 minutes.
- Add the potatoes, roasted cardamom, bay leaves, and cinnamon stick. Once the curry starts to thicken, add the roasted peanuts and turn off the heat.
Massaman curry is a fusion of Thai- and Indian-style curries, utilizing both a red-style curry paste (Thai influence) and dry whole spices like cumin, coriander, cinnamon, and nutmeg (Indian influence). Another essential ingredient is roasted peanuts, which add an extra layer of richness and texture to the curry. Heat cooking oil in a medium pan and add the massaman curry paste to it. Cook for a minute and then add the chicken cubes to it. Thick and creamy homemade massaman curry.
So that’s going to wrap this up for this exceptional food massaman curry recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
