Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, massaman curry. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Massaman Curry is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Massaman Curry is something which 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. Simply use spices you have on hand plus Thai red curry paste to achieve this flavorful, rich Massaman curry!
To get started with this particular recipe, we have to first prepare a few components. You can cook massaman curry using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Massaman Curry:
- Prepare 200 grams Chicken (thigh with skin on or breast) whichever you prefer
- Get 1 piece Ginger
- Make ready 1/2 Potatoes
- Take 50 grams Massaman curry paste
- Take 240 ml Coconut cream
- Make ready 1 total of 240 ml Coconut cream 30 ml + water 210 ml
- Prepare 2 tbsp Roasted peanuts
- Get 3 grains Roasted cardamon seeds
- Take 2 leaves Roasted bay leaf
- Take 1 stick Roasted cinnamon
- Take 2 tbsp ☆ Fish sauce
- Prepare 2 tbsp ☆ Palm sugar ※ Or light or dark brown sugar
- Make ready 2 tbsp ☆ Tamarind paste
It's easy to make and easy to customize. Massaman curry chicken recipe from Hot Thai Kitchen. * When working with curry paste, each brand has a different level of saltiness, so it's difficult to determine an exact measurement of fish sauce. 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.
Steps to make Massaman Curry:
- Cut the chicken into cubes, rub in the finely chopped ginger, and let it sit for about 15 minutes.
- Boil the potatoes with the skin on until tender. Peel the skin, cut into cubes, and deep fry them.
- 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.
- Once the oil comes out, add the chicken, and swirl in the ☆ seasonings.
- Add the coconut milk (coconut cream+water), and simmer it for 10-15 minutes.
- 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. 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! Super rich and decadent vegan massaman curry.
So that is going to wrap this up for this special food massaman curry recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
