Discover the rich, aromatic flavors of Massaman Curry, a beloved Thai dish that blends influences from Indian and Malay cuisines. This dish boasts a unique combination of spices, tender meat or vegetables, and creamy coconut milk, creating a delightful balance of sweet, savory, and mildly spicy flavors.
Ingredients
- 2 lbs (900g) chicken thighs or beef sirloin, thinly sliced
- 2 tbsp Massaman curry paste
- 1 can (14 oz/400ml) coconut milk
- 1 large potato, peeled and diced
- 1 onion, thinly sliced
- 1/2 cup roasted peanuts
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 1 cinnamon stick
- 3-4 cardamom pods
- 1-star anise
- 1 cup chicken or vegetable broth
- Fresh cilantro leaves, for garnish
- Steamed jasmine rice, to serve
Steps
- Sautéing the Aromatics
- Begin by heating a tablespoon of vegetable oil in a large skillet or Dutch oven over medium heat. Once the oil is hot, add two tablespoons of Massaman curry paste. Stir continuously for about 1-2 minutes until the curry paste becomes fragrant. This step is crucial as it allows the spices in the curry paste to bloom, intensifying their flavors and ensuring they permeate the entire dish.
- Browning the Meat:
- Add thinly sliced chicken thighs or beef sirloin to the skillet. Toss the meat with the curry paste, ensuring all pieces are evenly coated. Sauté the meat until it turns golden brown on all sides, which typically takes about 5-7 minutes. Browning the meat not only enhances its flavor but also creates a rich base for the curry, adding depth and complexity to the dish.
- Adding Coconut Milk and Broth:
- Once the meat is browned, pour in a can of coconut milk and approximately one cup of chicken or vegetable broth. Stir well to combine, ensuring the creamy coconut milk blends smoothly with the savory broth. This combination forms the luxurious base of your Massaman Curry, providing a velvety texture that will coat each ingredient with a comforting richness.
- Incorporating Vegetables and Spices:
- To enrich the curry, add diced potatoes and thinly sliced onions to the skillet. These vegetables not only add texture and substance to the dish but also absorb the flavorful sauce, becoming tender and flavorful as they simmer. Include aromatic spices such as a cinnamon stick, cardamom pods, and star anise. These spices are essential to Massaman Curry’s distinct taste, infusing the dish with warm, earthy notes that complement the creamy coconut milk and spicy curry paste.
- Simmering to Perfection:
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet or Dutch oven with a lid and let the curry simmer slowly for 20-25 minutes. During this time, the flavors will meld together, and the potatoes will become tender. Stir occasionally to prevent sticking and ensure all ingredients are evenly cooked. The simmering process allows the curry to develop its full depth of flavor, as the spices and aromatics mingle with the creamy coconut base, creating a harmonious blend that is both comforting and satisfying.
- Final Adjustments and Garnishing:
- Before serving, taste the curry and adjust the seasoning according to your preference. Add fish sauce for a savory umami boost, or palm sugar (or brown sugar) for a touch of sweetness to balance the spices. Stir in roasted peanuts for added crunch and nuttiness, allowing them to absorb the flavors of the curry. Remove the cinnamon stick and star anise before serving to ensure a smooth texture. Garnish the Massaman Curry with fresh cilantro leaves for a vibrant finish, adding a pop of color and fresh herbal aroma to the dish.
Tips for Variation
- Vegetarian Option: Substitute tofu or mixed vegetables for the meat.
- Spice Level: Adjust the amount of Massaman curry paste for a milder or spicier curry.
- Nut-Free: Omit the peanuts and use almond butter for a nut-free alternative.
- Creamier Texture: Stir in a tablespoon of creamy peanut butter towards the end of cooking.
- Thai Basil: Add a handful of fresh Thai basil leaves for an additional layer of flavor.
- Grilled Meat: Grill the chicken or beef before adding it to the curry for a smokier taste.
Macros
- Calories: Approximately 450 kcal per serving
- Protein: 30g
- Carbohydrates: 30g
- Fat: 25g
Frequently Asked Question for Massaman Curry
- What makes Massaman Curry unique?
- Massaman Curry is distinct for its blend of Indian and Malay flavors, featuring spices like cinnamon, cardamom, and star anise, along with creamy coconut milk.
- Can Massaman Curry be made ahead of time?
- Yes, Massaman Curry develops even richer flavors when made ahead and reheated. Store it in an airtight container in the refrigerator for up to 3 days.
- Is Massaman Curry spicy?
- It typically has a mild heat level compared to other Thai curries, but you can adjust the spice level by adding more or less curry paste.
- What can I serve with Massaman Curry?
- It pairs perfectly with steamed jasmine rice or rice noodles. You can also serve it with roti or crusty bread to soak up the delicious sauce.
- Can I freeze Massaman Curry?
- Yes, Massaman Curry freezes well. Store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Heavenly Massaman Curry Recipe: A Taste of Thailand
Discover the rich, aromatic flavors of Massaman Curry, a beloved Thai dish that blends influences from Indian and Malay cuisines.
Ingredients
- 2 lbs 900g chicken thighs or beef sirloin, thinly sliced
- 2 tbsp Massaman curry paste
- 1 can 14 oz/400ml coconut milk
- 1 large potato peeled and diced
- 1 onion thinly sliced
- ½ cup roasted peanuts
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 1 cinnamon stick
- 3-4 cardamom pods
- 1- star anise
- 1 cup chicken or vegetable broth
- Fresh cilantro leaves for garnish
- Steamed jasmine rice to serve
Instructions
- Sautéing the Aromatics: Heat vegetable oil, add Massaman curry paste, stir for 1-2 minutes until fragrant to enhance flavors.
- Browning the Meat: Add thinly sliced chicken thighs or beef sirloin, sauté until golden brown, about 5-7 minutes, to intensify flavor.
- Adding Coconut Milk and Broth: Pour in coconut milk and chicken or vegetable broth, stir well for a creamy base.
- Incorporating Vegetables and Spices: Add diced potatoes, thinly sliced onions, cinnamon stick, cardamom pods, and star anise for earthy flavors and texture.
- Simmering: Bring to a boil, then simmer covered for 20-25 minutes until potatoes are tender, stirring occasionally for even cooking and flavor melding.
- Final Adjustments and Garnishing: Taste and adjust seasoning with fish sauce or sugar. Stir in roasted peanuts, remove cinnamon stick and star anise, garnish with fresh cilantro.