Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. You may be drawn to either Indian curries or Thai curries, but this particular recipe we’re making today is a mix of the two different cuisines. We’re making Massaman Curry, and I think it might become one of your new favorite dishes. It originated in southern Thailand from Muslim migrants traveling from Persia, with further influence from Indian and Malay cooking. At it’s heart, it’s a mashup dish of multiple cuisines usually of chicken simmering in a curry sauce made from an eclectic mixture of ingredients, though you can make it with other proteins and vegetables. I finally settled on my preferred version of this recipe, adapted from the cookbooks listed toward the end of the post. The key to the great flavors of this dish is the Massaman Curry Paste, which you can buy, but I’ll link to my homemade version, which I absolutely love. Let’s talk about how to make Massaman Curry, shall we? Onion, Spices and Curry Paste. Add the onion, massaman curry paste, shrimp paste, bay leaves, cardamom and cinnamon. Cook, stirring, for 3-4 minutes, or until the pastes starts to brown and becomes fragrant. Be careful not to burn. Add a teaspoon of water if it gets too dry. Cook the Chicken. Stir in the chicken and cook, stirring, for 2-3 minutes to brown the chicken. Coconut Milk. Add the coconut milk and stir to combine. Bring to a boil, then reduce heat and simmer for 15 minutes. Add the Potatoes. Stir in the potatoes. Simmer another 15 minutes, or until the potatoes are tender to your liking. Boom! Done! Your Massamam curry is ready to serve. Looks so good, doesn’t it? Curry time! I’m ready to dig into this right now. You can also freeze it for 2-3 months. It is best to freeze without rice. That’s it, my friends. I hope you enjoy this Massaman curry recipe. I’d love to hear how it turned out for you, and if you decided to spice it up and make it your own.
101 Thai Dishes (You Nee do Cook Before You Die, by Jet Tila with Tad Weyland Fukumoto. (affilliate link, my friends!) Hot Thai Kitchen: Demystifying Thai Cuisine with Authentic Recipes to Make at Home, by Pailin Chongchitnant. It’s a great resource with lots of traditional Thai recipes. Very instructive! (affilliate link, my friends!)
Ingredients Used For This Recipe
Massaman curry paste (affiliate link, my friends!) - Or you can find it in Asian markets or some grocery stores, or make your own.
