Massaman Curry Recipe
The flavourful Massaman cury is a popular curry from Thailand. Although Thai cuisine is well-known for its green and red thai curries, it is this Massaman curry which has interesting origins and flavours. It is believed that the curry is a part of Indo-Malay fusion. The use of certain spices like nutmeg, cumin and cloves in this curry are staple to India. On the other hand, the coconut-milk base is classic Thai preparation. The word Massaman comes from the word Mussalman which means Muslim in Hindi. This community forms a large part of the region and in fact, the traditional aversion to pork for this curry is reflective of its association with India. The spread of this curry happened when the Persian merchants travelled in the 17th century. Bunang's noble family kitchen is credited with its popularity in Thailand. This Massaman Chicken Curry is a major export from Thailand and the balance of heat with other flavours makes it a delicious dish. Ideal for a weeknight meal Massam Chicken Curry is made with chicken thighs, lemongrass, shallots, dry, red chillies and aromatic spices. Treat your taste buds and make a perfect dinner with a side of steamed rice.
ingredients serve
Ingredients for Massaman Curry Recipe
- 1 teaspoon black pepper seeds
- 1 teaspoon coriander seeds
- 1 teaspoon Cumin seeds
- As required Garlic Cloves
- As required Galangal
- As required Lemongrass
- As required Asian shallots
- As required Dry Red chili
- 1 tablespoon cardamom powder
- 1 tablespoon shrimp paste
- 3-4 bay leaves
- 3 Cardamoms
- 2 stick Cinnamon
- As required Chicken Thighs
- As required Coconut milk
- As required Tamarind juice
- 2 tablespoon fish sauce
- As required Palm sugar
Directions: Massaman Curry Recipe
Steps To Prepare
- STEP 1.The first step is to toast the necessary spices. In a pan, add black pepper seeds, coriander seeds, and cumin seeds (each 1tsp) and toast them for a minute or so.
Cooking Directions
- STEP 1.Take some galangal, peel it off and finely chop it. Also, chop some garlic cloves(4-5), and some red Asian shallots as well.
- STEP 2.Bruise the lemongrass, just cut the end off(as it is very hard), peel off the outer layer and now finely slice them.
- STEP 3.Soak the dry red chilies in water for 30mins-1hr. Then take them out and chop them into small pieces.
- STEP 4.Now add the veggies, dry ingredients and cardamom powder in a chopper and make a paste out of it. Add 1tbsp shrimp paste. Mix well, blend it again and get a fine paste.
- STEP 5.Wash the chicken thighs and drain the water.
- STEP 6.Take a saucepan to add 3 tbsp oil. Add the bay leaves, cinnamon and cardamom. Sauté them a little.
- STEP 7.Add the paste that you just made and keep stirring and mixing it well with the oil to get the grassy flavour. Turn the flame down to medium and keep stirring them.
- STEP 8.As the paste is cooking, it will start forming clumps so now add the chicken pieces. If needed, you can add 1tbsp oil.
- STEP 9.Mix the chicken well with the paste and let it cook from both sides. Keep mixing so that the paste doesn’t burn.
- STEP 10.Add ½ cup coconut milk and mix it thoroughly with the paste and keep stirring it. Add ¼ cup coconut milk again and ¼ cup tamarind juice, mix it well.
- STEP 11.Now add more than ½ cup of coconut milk and give it a good stir. Let it simmer for 10-20 mins uncovered, keep stirring now and then.
Storage And Serving Method
- STEP 1.For seasoning, add 2tbsp fish sauce and 2tbsp palm sugar.
- STEP 2.Serve the creamy and hot Massaman curry with steamed rice.
value
Current Totals
- Fat7g
- Protein16g
- Carbs209g
- Fiber131g
MacroNutrients
- Carbs209g
- Protein16g
- Fiber131g
Fats
- Fat7g
Vitamins & Minerals
- Calcium2480mg
- Iron26mg
- Vitamin A253mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B934mcg
- Vitamin B12< 1mcg
- Vitamin C22mg
- Vitamin E6mg
- Copper< 1mcg
- Magnesium250mg
- Manganese44mg
- Phosphorus249mg
- Selenium14mcg
- Zinc7mg