Massaman Curry
Massaman Curry

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, massaman curry. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Massaman Curry is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Massaman Curry is something that I’ve loved my entire life. They are nice and they look fantastic.

Massaman curry (Thai: แกงมัสมั่น, RTGS: kaeng matsaman, pronounced [mát.sa.màn] (listen)) is a rich, relatively mild Thai curry. Cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg and mace (spices that are not frequently used in Thai curries). Massaman curry is a unique Thai curry that is not fiercely hot.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook massaman curry using 13 ingredients and 6 steps. Here is how you cook that.

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

This Thai inspired Massaman Curry recipe includes onions, carrots, potatoes, and chicken simmered in massaman curry sauce and served over steamed rice. It's easy to make and easy to customize. 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. I love the flavor combination in this curry.

Steps 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.

This dish is loaded with peanut butter and coconut. 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. I love the Massaman Curry from the Thai restaurants in this region and I had high hopes for this recipe. I should have stuck with my instinct - Massaman Curry isn't supposed be this thick!

So that is going to wrap this up with this special food massaman curry recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!