Massaman Curry
Massaman Curry

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, massaman curry. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Massaman Curry is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Massaman Curry is something that I have loved my whole life. They’re nice and they look wonderful.

Massaman curry is a unique Thai curry that is not fiercely hot. It is is a rich curry of Persian origin which has been wonderfully assimilated into the classic Thai cuisine in the Southern region of Thailand. Massaman curry is a unique Thai curry that is not fiercely hot.

To get started with this recipe, we have to prepare a few components. You can cook massaman curry using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Massaman Curry:
  1. Take 200 grams Chicken (thigh with skin on or breast) whichever you prefer
  2. Prepare 1 piece Ginger
  3. Get 1/2 Potatoes
  4. Take 50 grams Massaman curry paste
  5. Prepare 240 ml Coconut cream
  6. Get 1 total of 240 ml Coconut cream 30 ml + water 210 ml
  7. Make ready 2 tbsp Roasted peanuts
  8. Take 3 grains Roasted cardamon seeds
  9. Take 2 leaves Roasted bay leaf
  10. Make ready 1 stick Roasted cinnamon
  11. Prepare 2 tbsp ☆ Fish sauce
  12. Get 2 tbsp ☆ Palm sugar ※ Or light or dark brown sugar
  13. Prepare 2 tbsp ☆ Tamarind paste

Massaman Curry is a bit of an outlier in Thai cuisine. It was born from Indian and Malay influences and as a result, the main flavours comes from spices. This dish is loaded with peanut butter and coconut. Thai Massaman Curry or Thai Masaman Curry, is one of the milder curries in Thai cuisine, which is perfect when you're making this for kids.

Instructions to make Massaman Curry:
  1. Cut the chicken into cubes, rub in the finely chopped ginger, and let it sit for about 15 minutes.
  2. Boil the potatoes with the skin on until tender. Peel the skin, cut into cubes, and deep fry them.
  3. 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.
  4. Once the oil comes out, add the chicken, and swirl in the ☆ seasonings.
  5. Add the coconut milk (coconut cream+water), and simmer it for 10-15 minutes.
  6. 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.

I love the flavor combination in this curry. Massaman curry hails from the south of Thailand and is different from other Thai curries—you can easily detect an Indian influence, notably in the spices such as cardamom, cloves, and nutmeg. Traditional Massaman curry is a Thai curry that's rich but relatively mild heat-wise. It contains lots of spices -which can vary from curry to curry, plus meat, potatoes and coconut cream or milk. Chicken Massaman Curry is one of my favorite dishes!

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