Massaman curry

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Massaman Curry Recipe:

Ingredients:

  • 1.5 lbs (700g) boneless beef or chicken, cut into bite-sized pieces
  • 2 cans (800ml) coconut milk
  • 2-3 tablespoons massaman curry paste
  • 1 large onion, sliced
  • 2 potatoes, peeled and cut into chunks
  • 1/2 cup (120g) roasted peanuts
  • 3 tablespoons tamarind paste
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 3-4 kaffir lime leaves
  • 1 cinnamon stick
  • 3-4 cardamom pods
  • 1 star anise
  • Vegetable oil for cooking

Instructions:

  1. In a large pot, heat a bit of vegetable oil over medium heat. Add the massaman curry paste and cook for a couple of minutes until fragrant.
  2. Add the coconut milk to the pot and stir well to combine with the curry paste.
  3. Add the beef or chicken to the pot and cook until browned on all sides.
  4. Stir in the sliced onions, potatoes, peanuts, tamarind paste, fish sauce, and brown sugar. Mix well.
  5. Add the kaffir lime leaves, cinnamon stick, cardamom pods, and star anise to the pot.
  6. Bring the curry to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes until the meat is tender and the potatoes are cooked.
  7. Adjust the seasoning with more fish sauce or sugar if needed.
  8. Serve the massaman curry over steamed rice.

Origin:
Massaman curry has its roots in Thai cuisine. It is believed to have originated in Southern Thailand and has influences from Persian and Indian cuisine. The name “Massaman” is thought to be derived from the word “Mussulman,” meaning Muslim, reflecting the Indian and Middle Eastern culinary influences in the dish. The curry typically features a rich blend of spices and is known for its aromatic and slightly sweet flavor profile.

Recipe by chef Manoj 👨‍🍳

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