Massaman curry is a Thai favorite due to its versatility (as many curries are), and ease of cooking.
Originally curries in general are native to India but due to maritime trade routes the dish has spread throughout South East Asia, ever region adopting their own particularities changing the dish ever so slightly and making it their own. In this case Massaman curry has a distinct muslim element to it with it’s use of massaman curry paste which contains cinnamon, coriander and cloves giving it’s a wide range of full flavored spices. Mix this with peanuts adding texture to the dish and you’re almost done. coconut milk, potatoes, chicken (or any other type of meat of your choice) and onions make up the bulk of the dish giving it’s signature Thai flare.
It’s a fantastic dish and really super easy to cook, next time you are in the kitchen looking to try something new, try out Massaman Curry, you’ll be surprised it’s ease to cook and great flavor!
- 400g chicken (or another type of meat)
- 500ml coconut milk
- 2 tablespoons massman curry paste
- 1 carrot
- 2 potatoes (medium)
- 1 medium onion
- 1/3 cup toasted peanuts
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar
- 1 teaspoon salt
- 1.5 teaspoons chicken stock (or other stock of your choice)
- 1/2 cut water
- Cube the vegetables (potatoes, carrots & onions)
- Cut the meat into small chunks (bite sized)
- Toast peanuts (if not already done already) on a skillet over low heat
- In a skillet heat the coconut milk, once boiling reduce to a simmer and stir in the curry paste, stir until the paste is mixed thoroughly
- Add meat, fish sauce, meat stock, salt and palm sugar continuing to stir all the while
- Add water and bring the mixture to a boil
- Add vegetables and reduce heat to a simmer
- Simmer for 15 minutes
- Test the vegetables for tenderness (you should be able to insert a knife into a potato cube and remove it easily without the potato sticking to the knife)
- Once vegetables are tender and ready turn off heat and add peanuts
We recommend you serve Massaman curry over jasmine rice, but it’s up to you, we’ve tried it over pasta, basmati rice, even on top bread so as far as that goes we’ll leave this choice up to you.
Good luck and happy dining!