Massaman curry is a southern Thai curry with Muslim influence. The spices used in the curry paste include turmeric, nutmeg, cinnamon and cloves which makes the curry very aromatic. A great massaman curry has a balance of sweet and savoury, and it is normally consisted of beef or chicken, peanuts, onions and potatoes. It can be eaten with rice or toasts, and it is one of my favourite curries!
Using fresh ingredients...
Wow making a batch of delicious, authentic Thai curry is truly hard work. While I was in Thailand, I learned how to make this dish almost from scratch. Fresh ingredients are key and they are reflected in the overall taste of the finished product. Of course, some ingredients may not be readily available, or you don't always have that many hours to spare for cooking. So here are the ingredients we originally used, and suggested shortcuts if you can't find the exact same form at the grocery store.
|Open and go!|
Can't find tamarind? Substitute with tamarind powder where you can just dilute with water.
The only component that was pre-made was the massamun curry paste that we purchased from the local market which was made fresh without preservatives. It is also more concentrated than the packaged ones. Mae Ploy brand is quite good for Thai curry pastes and they keep for quite some time especially in the refrigerator or freezer.
|Massaman curry paste|
|Tra Chang brand shrimp paste|
Last but not least, different type of sugar is used to season different curry. Palm sugar is used for Massaman as it gives the curry a nice, caramelized sweetness. These guys are also yummy on their own, I try not to eat them like fudge bars :P
2 cups coconut milk (cream and milk separated)
1/2 cup Massacurry paste
2 chicken legs 2 chicken thighs
1 cup onion
1.5 cup potatoes
1/2 cup roasted peanuts
2.5 tbsp. palm sugar
1 cup tamarind juice
1 tbsp. kapi (optional)
2 tbsp. fish sauce (to taste)
Peel and cut potatoes into big chunks (2" wide). In a pot, stir fry massaman curry paste with coconut cream (the thicker layer of coconut milk that usually floats on top). Stir fry until the mixtures blend in well together and start to simmer for about 5 minutes. Add chicken and keep stir frying, covering the chicken meat with curry paste until the meat starts to cook. Add the rest of the coconut milk and stir well. Bring to boil before adding potatoes, peanuts and onions. If the curry is too thick or dry, add some water. Season with palm sugar, fish sauce, and kapi. Cover the pot and let simmer until the oil starts to separate from the curry. The longer the curry simmers, the better it will taste!