Massaman Curry

Massaman curry

               

                This is one of the most famous Thai currys for a lot of western people.  They know Thailand as this dish.  Massaman curry is not a very spicy kind of Thai curry.  I believe this curry was transformed by Indian cooking.  The curry paste itself has a lot of spice in it.  It’s not that hard to make a paste just a lot of ingredients are needed, if you want the easy way use ready to make Massaman paste it’s OK with me, but homemade paste are always better right!!! Here are the recipes for paste and curry.

Note: This Massaman paste can be used in the peanut dipping sauce recipe in Satay too.

Massaman Paste : make 6 tbsp.

Ingredients for Massaman paste

3 Dried red chilli soak in the water until soft

1 tsp. salt

1 tsp. toasted chopped Galangal
1 tbsp. Toasted chopped Lemon grass

2 Toasted garlic

3 Toasted shallot (if small 5)

1 tbsp. toasted grounded Coriander seed

1 tsp. Cumin

1 tbsp. grounded pepper

2 clove

1 tsp. shrimp paste.

Shrimp paste

1 tsp. cinnamon

1 tsp. turmeric

1 tbsp. vegetable oil

Instructions

In the blender add all ingredients and blend it until it becomes paste for about 4-5 minutes.

Massaman paste

Massaman Curry : 2 servings 

½ pound chicken

1 onion cut

1 carrot cut

1 potato

3 tbsp. Massaman curry paste

1 ½ tsp. sugar

1 tbsp. fish sauce

1 tbsp. tamarind juice (if you don’t have it use vinegar)

1 can 14 oz coconut milk

Ingredients for Massaman curry

Cooking instructions

1.       Put coconut milk into refrigerator about an hour in order to separate the cream of it, after an hour use the spoon and scoop the creamy top of coconut milk, take about 4 tbsp. Reserve the rest.

2.       Preheat the pot in medium low heat then add coconut cream and Massaman curry paste, stir constantly until it becomes oily (Call Ka-ti Tak mun) about 4-5 minutes

add coconut cream and paste

cooked paste and coconut cream until it becomes oily

1.       Add chicken stir until chicken cooked then add coconut milk, potato, onion, carrot, sugar, fish sauce and tamarind juice.

2.       Let it cook about 5-7 minutes or until potato cooked.

3.       Serve with steamed rice.