"Authentic Massaman curry recipe made with fresh Thai herbs and spices. This recipe takes time to cook but definitely worth it."
Massaman Curry – The curry of South East Asia
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Prep time: 40mins
Cook time: 1hr 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 10 pieces dried Bang Chang Chilies (Dried Prik Chi Fah Chilies is the same) – Chopped, seed removed
- 10 pieces dried Jinda Chilies – Chopped, seed removed
- 1 stalk lightly grilled Lemongrass
- 1/2 teaspoon salt
- 1 tabelspoons lightly grilled Galangal
- 1 tabelspoons lightly grilled Coriander root
- 1 tabelspoons lightly grilled Garlic
- 2 tablespoons lightly grilled Shallots
- 1 teaspoon grilled or toasted Shrimp paste
- 1/2 teaspoons toasted and grounded Cumin
- 1/2 teaspoons toasted and grounded White peppercorn
- 1/4 teaspoons shell removed, toasted and grounded Nutmeg
- 1/4 teaspoons toasted and grounded Mace
- 3 pieces cloves
- 5 pieces Toasted with shell-on, then remove the shell and keep to seeds. Thai Cardamom
- 1/8 teaspoons toasted and grounded Cinnamon
- 1/2 teaspoon toasted and grounded Coriander seed
- 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
- 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
- 1 cup Coconut cream
- 1/4 cup Coconut sugar
- 6 tablepoons Tamarind paste
- 4 tablepoons Fish sauce
- 1 teaspoon Sea-salt
- 250 grams Potatoes – peeled and shopped in to quarters, or your preferred size
- 2 tablepoons Create "freshly toasted " peanuts
- 3 small chopped in half or quartered Onion
- 2 bay leaves
Method
Making Massaman curry paste
Step 1
We are going to begin with making Massaman Curry Paste. Soak chopped dried chilies in water for about 30mins to 1 hour, or until softened.
Step 2
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
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.
Step 4
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
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.
Making Massaman curry
Step 1
Stew chicken or meat of your choice in skimmed coconut milk. Approximately 1 hour, or until soft and tender.
Step 2
Meanwhile, boil potatoes until it's just cook. Not too soft.
Step 3
Wait until the chicken is almost ready before start cooking curry.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Add the rest of the coconut cream and follow by chicken+juice from stewing. Add bay leaves, cardamom and peanut. Lastly, add potatoes.
Step 8
Cook for another 10 mins before turning of the heat.
Step 9
Add a dash of coconut cream on the top for decoration if you wish.