MASSAMAN CURRY
From food and Wine 1997 So many curries are made throughout the world that it's hard to pick favorites. But this dish, based on a Thai and Muslim combination including potatoes, peanuts, and five-spice powder, must be one of the best.
Provided by mell_2
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
- 2. Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.
- Menu Suggestion: For this curry, steamed white rice is the only accompaniment you need.
- Wine Recommendation: For this bold curry, bursting with heat, spice, and sweetness, a fresh, aromatic white that won't get pushed around--a chenin blanc from the Loire Valley in France or from California, for example, or a sauvignon blanc from New Zealand--is a good match.
Nutrition Facts : Calories 442, Fat 21, SaturatedFat 7.7, Cholesterol 87.8, Sodium 712.2, Carbohydrate 21.9, Fiber 3.8, Sugar 4, Protein 43.5
BEEF MASSAMAN CURRY
Slow-cooked, meltingly tender beef and a sprinkling of crunchy peanuts to finish - it's curry heaven
Provided by Sarah Cook
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
- Heat 2 tbsp coconut milk (use the cream on top if there is any) in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed.
- Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
- Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.
Nutrition Facts : Calories 734 calories, Fat 46 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.87 milligram of sodium
MASAMAN CURRY
Make and share this Masaman Curry recipe from Food.com.
Provided by xenon
Categories Curries
Time 1h
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Peel and cut up potatoes into big chunks, 1" x 1" x 1".
- Cut up beef and onion into the same size. You can substitute chicken or lamb for beef, if you like.
- Heat coconut milk and masaman curry paste in a pot over medium to low heat and stir. Break up the paste and mix well with coconut milk. Stir constantly to keep the mixture from sticking.
- When you see the red oil bubbling up (about 5 minutes), add the meat and stir to cover the meat with curry. Add half a cup of water or enough to cover all the meat.
- Add the rest of the ingredients, except for potatoes, onions and peanuts.
- Stew for 1/2 hour or until beef is getting tender.
- Add potatoes, onions and peanuts.
- Let simmer for 20 minutes more. The liquid should be reduced and you should be able to see some chunks. But, if the liquid is very low, add more water.
- Serve hot with "Cold Cucumber in Vinegar", which is: 1/3 cup water, 1/3 cup vinegar, 1/4 cup sugar, 2 shallots (thinly sliced), 1 cucumber (quartered and thinly sliced), 1 long hot pepper (sliced), all tossed together, and chilled.
- However, if you're not up for making this quick little salad, just serve over rice, or eat it by itself.
Nutrition Facts : Calories 787.2, Fat 44.4, SaturatedFat 21.8, Cholesterol 76, Sodium 2480.8, Carbohydrate 69.3, Fiber 9.2, Sugar 24.8, Protein 32.6
CHICKEN MASSAMAN CURRY
This balanced sweet, spicy and slightly sour curry has a disputed origin. Most believe that its roots are in Thailand, with an influence of Muslim flavors and ingredients. It's a rich and complex curry where every ingredient plays its part and no one flavor dominates. Don't be afraid of the deep red slick of spiced oil that settles on top-that means you did it right!
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 26
Steps:
- Dry-toast the chiles de arbol and guajillo chiles in a medium cast-iron or nonstick skillet over medium heat until lightly blackened in spots, 30 seconds to 1 minute per side. Transfer to a medium bowl and cover with hot water; let sit for 20 minutes to soften. Drain.
- Meanwhile, add the shrimp paste foil packet and the coriander, cumin, cardamom, cloves and cinnamon to the skillet. Toast the shrimp paste (in the foil), about 1 minute per side and stir to toast the spices until golden brown in spots and very fragrant, about 2 minutes total. Remove the foil packet and transfer the spices to a bowl. When completely cool, remove the shrimp paste from the foil and discard the foil. Grind the spices into a powder in a spice grinder.
- Turn the heat up to medium-high. Add the lemongrass, galangal, garlic, cilantro roots and shallot and toast until blackened in spots, about 3 minutes. Transfer to a food processor and pulse until finely chopped. Add the drained chiles, toasted shrimp paste, ground spices, nutmeg and 3/4 teaspoon salt. Pulse and scrape down the food processor multiple times until you have a fine paste.
- Place the curry paste and 1/2 cup coconut milk in a large pot or Dutch oven over medium heat. As the mixture cooks down, stir more frequently, scraping the bottom, until the oil separates and the paste sticks aggressively to the pan, 6 to 8 minutes. Add 3 tablespoons tamarind, the tablespoon fish sauce and tablespoon palm sugar and cook, stirring, a few seconds. Add the chicken thighs and turn in the curry paste to coat. Add the rest of the coconut milk, the peanuts, bay leaves, star anise, 1 teaspoon salt and 1 cup water.
- Simmer gently, partially covered, until the chicken is almost cooked through and the liquid has reduced slightly, 40 minutes. Tuck in the potatoes and onion, making sure the potatoes are submerged in the liquid. Simmer, partially covered, until the potatoes are fork tender, about 20 more minutes. Add 2 more tablespoons of tamarind. Taste and adjust with more tamarind, fish sauce, sugar and salt, if necessary. There might be a layer of bright orange oil on top. Feel free to skim some of it off, but it is traditional to leave some oil in the curry.
- Serve with the steamed jasmine rice.
SHORTCUT CHICKEN MASSAMAN CURRY
Traditional Massaman curry has Thai and Muslim roots and can take a long time to prepare. We've simplified the recipe greatly by relying on premade curry paste (instead of requiring you to make your own from scratch) and using chicken breast instead of thighs, eliminating the need for long stewing. The result is a shortcut that the authentic version would be proud of.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the curry paste and 2 tablespoons coconut milk in a large saucepan over medium heat. Keep stirring and scraping the mixture until it sticks to the pan and starts to brown, 5 minutes. Add the fish sauce and stir for a few seconds, then add the potatoes, peanuts, bay leaf, lemongrass, onion, the rest of the coconut milk, 1 cup water and 1/2 teaspoon salt. Simmer gently, stirring occasionally, until the potatoes are tender, 15 to 20 minutes. Meanwhile, toss together the sliced chicken with 1/2 teaspoon salt in a bowl and let sit at room temperature. Add the chicken to the sauce and simmer gently until just cooked through, 4 to 5 minutes. Remove the bay leaf and lemongrass. Serve with the rice.
BEEF MASSAMAN CURRY
A savory authentic Thai recipe for beef Massaman curry that is very similar to something you would see in a restaurant. Hearty and multi-layered, this dish is great winter fare. Serve with hot steamed rice.
Provided by SUZIRECTANGLE
Categories Thai Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a wok over high heat. Stir in curry paste and heat until bubbling. Add beef and coconut milk; cook and stir until beef is browned, 7 to 10 minutes.
- Stir in potato, onion, fish sauce, lemon juice, chili peppers, lime leaves, and brown sugar. Cook for 5 minutes, reduce heat, and simmer until beef is tender, 20 to 30 minutes. Sprinkle peanuts on top.
Nutrition Facts : Calories 301.7 calories, Carbohydrate 17.6 g, Cholesterol 17.2 mg, Fat 24.3 g, Fiber 3.8 g, Protein 10.8 g, SaturatedFat 10.4 g, Sodium 534.3 mg, Sugar 3.4 g
MASSAMAN CURRY
While it's unclear whether the origin of this Thai curry dish is Muslim, Indian, or Malaysian, one thing is for sure: it's absolutely delicious. Massaman curry paste is chock-full of fragrant spices, from coriander and cumin to cardamom and cinnamon, and gives the beef-and-potato stew a rich flavor base.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 2h15m
Yield Serves 6 to 8; Makes 12 cups
Number Of Ingredients 16
Steps:
- Heat oil in a large, heavy pot over medium-high. Season beef with salt and pepper. Working in batches, sear beef, flipping once, until deep golden brown, 3 to 4 minutes per side. Transfer to a bowl.
- Remove fat from pot and wipe out any blackened bits. Reduce heat to medium, then stir in sliced onion and curry paste, scraping up browned bits from bottom of pot. Cook, stirring occasionally, until onion is softened, 5 minutes. Slowly stir in 1 can coconut milk and 1/2 cup water.
- Cut beef into 1-inch chunks; return to pot along with any juices. Bring to a simmer, then reduce heat to low and cook, partially covered, 1 hour.
- Remove lid and stir in fish sauce, tamarind mixture, brown sugar, bay leaves, cinnamon, cardamom, peanuts, potatoes, and remaining onion wedges and 1 can coconut milk. Season with salt and pepper. Return to a simmer and continue to cook, partially covered, until meat and potatoes are tender, about 1 hour more. Check seasoning and add more salt or fish sauce if desired. Serve, with rice, herbs, and cucumber relish.
MASSAMAN THAI CURRY
A smooth yet spicy thai curry with potatoes and peanuts.
Provided by stephski86
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a large deep frying pan, gently heat the coconut milk with the curry paste and bring to the boil. For a milder curry use 1-2 tsp, for a hotter curry use more.
- Add the diced chicken breast, cubed potatoes and peanuts and simmer until the potato is soft and the chicken cooked. If using prawns, add these for the last 5 minutes of cooking or they will shrink.
- Add a splash of thai fish sauce for an authentic flavour and serve with basmati rice.
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MASSAMAN CURRY RECIPE - QUICK FROM SCRATCH CHICKEN | …
From foodandwine.com
4/5 Category ChickenServings 4Total Time 40 mins
- In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
- Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.
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