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.
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
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
MASSAMAN BEEF CURRY
A savory authentic Massaman beef curry Thai recipe 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 World Cuisine Recipes Asian Thai
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
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 POTATO CURRY
Don't be daunted by the list of ingredients, this is surprisingly simple. If you have any paste left over it can be stored in a screw top jar for up to 3 weeks
Provided by PinkCherryBlossom
Categories Curries
Time 33m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- First make the paste. Crack the cardamom pods and remove the seeds. Dry fry the seeds with the cumin, cloves and coriander for 2 minutes Place these in a processor and grind, add all the other paste ingredients and process until they come together as a paste.
- Heat the coconut milk in a large pan and add 2 tbsp of the paste. Mix and heat until simmering.
- Turn down heat and add spuds to cook for 6 minutes.
- Add peanuts, onion, water sugar and salt, stir well until all ingredients are mixed and dissolved.
- Simmer until the potatoes are tender.
- Serve with rice or naan bread.
Nutrition Facts : Calories 653.9, Fat 47.4, SaturatedFat 36.9, Sodium 1311.3, Carbohydrate 57, Fiber 5.5, Sugar 24.8, Protein 11.1
More about "masamancurry recipes"
MASSAMAN CURRY - HOW TO COOK (QUICK AND EASY METHOD)
From tasteasianfood.com
Reviews 17Calories 1004 per servingCategory Curry
- Use fresh coconut milk (if available) Coconut milk plays a vital role in Massaman curry. The fat content and flavor of freshly pressed coconut milk are different from the processed coconut milk in cans or packets.
- Add the curry paste. If you use any store-bought Massaman curry pastes, be conservative when adding other seasonings as they have added with salt during production.
- Add the chicken, potatoes and more coconut milk, Add the curry paste to the coconut oil. You will notice the coconut oil will bubbling at the edge of the curry paste.
- Add the seasonings. You can add the remaining spices and seasonings anytime while braising the chicken. Add the cardamom, cinnamon stick and bay leaves to simmer with the chicken.
- Roasted peanut. When the chicken and potatoes have become soft, add the roasted peanuts to the curry. The peanuts will remain crunchy when served. You can add the peanuts together with the potatoes if you prefer soft peanuts.
- Taste test and serve. Adjust the saltiness, sourness, and sweetness at the end of the cooking process to get the right taste. The level of saltiness of different brands of fish sauce is different.
THAI MASSAMAN CHICKEN CURRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 221Calories 663 per servingCategory Dinner, Entree, Lunch
MASSAMAN CURRY | RECIPETIN EATS
From recipetineats.com
5/5 (101)Total Time 2 hrs 30 minsCategory Curry, MainCalories 747 per serving
MASSAMAN CURRY (BEEF IN CREAMY CURRY SAUCE) - RASA …
From rasamalaysia.com
THAI VEGETARIAN MASSAMAN CURRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEEF MASSAMAN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
From jamieoliver.com
MASSAMAN CURRY - WIKIPEDIA
From en.wikipedia.org
MASSAMAN CURRY WITH PEANUTS, POTATOES, CHILI PASTE AND …
From more.ctv.ca
SMART EAT MASSAMAN CURRY (CHICKEN), READY-TO-EAT THAI FOOD, 200 …
From amazon.ca
Reviews 14
MASSAMAN CURRY AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
MASSAMAN BEEF CURRY RECIPE - NORECIPES.COM
From norecipes.com
THE BEST MASSAMAN CURRY DELIVERY IN PROSPECT VILLAGE | SEE PRICES …
From ubereats.com
CHICKEN MASSAMAN CURRY RECIPE: MILDLY HOT AND FULL OF FLAVOR
From healthyrecipes101.com
EASY 1-POT MASSAMAN CURRY - MINIMALIST BAKER RECIPES
From minimalistbaker.com
MASSAMAN CURRY PASTE RECIPE •HOW TO MAKE MASSAMAN CURRY AT …
From youtube.com
EASY VEGETABLE MASSAMAN CURRY IN 30 MINUTES - VEGAN PUNKS
From veganpunks.com
MASSAMAN CURRY RECIPE (EASY, FLAVORFUL, THE BEST!) | SALT & BAKER
From saltandbaker.com
VEGGIE MASSAMAN CURRY [EASY + ONE-POT] - THE HEALTHY MAVEN
From thehealthymaven.com
MASSAMAN CURRY - ERREN'S KITCHEN
From errenskitchen.com
MASSAMAN CURRY RECIPE - QUICK FROM SCRATCH CHICKEN | FOOD
From foodandwine.com
THAT-STYLE VEGETABLE MASSAMAN CURRY | THE EAST COAST KITCHEN
From theeastcoastkitchen.com
EASY MASSAMAN CURRY RECIPE - VEGAN HEAVEN
From veganheaven.org
MASSAMAN CURRY RECIPE WITH NEW POTATOES - PROPERFOODIE
From properfoodie.com
KAREN MARTINI'S MASSAMAN VEGETABLE CURRY RECIPE | GOOD FOOD
From goodfood.com.au
MASSAMAN CURRY | TRADITIONAL STEW FROM THAILAND | TASTEATLAS
From tasteatlas.com
HOW TO MAKE MASSAMAN CURRY - IREALLYLIKEFOOD.COM
From ireallylikefood.com
MASSAMAN COCONUT CURRY RECIPE - FEARLESS EATING
From fearlesseating.net
MASSAMAN CURRY PASTE VS RED CURRY PASTE - FOODIES FAMILY
From foodiesfamily.com
EASY MASSAMAN CURRY - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
MASSAMAN CURRY RECIPE | MYRECIPES
From myrecipes.com
MASSAMAN CURRY RECIPE - SHUGARY SWEETS
From shugarysweets.com
THE ULTIMATE HOMEMADE PRAWN MASSAMAN THAI CURRY FROM SCRATCH
From pantsdownapronson.com
INSTANT POT MASSAMAN CURRY RECIPE | THE RECIPE CRITIC
From therecipecritic.com
HOMEMADE MASSAMAN CURRY - LIFE MADE SIMPLE
From lifemadesimplebakes.com
MASSAMAN CURRY CHICKEN - OLIVIA'S CUISINE
From oliviascuisine.com
MASSAMAN VEGETABLE CURRY | THE NEW BAGUETTE
From thenewbaguette.com
ULTIMATE BEEF MASSAMAN CURRY RECIPE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
10 BEST VEGETABLE MASSAMAN CURRY RECIPES | YUMMLY
From yummly.com
THE BEST THAI CHICKEN MASSAMAN CURRY - MINISTRY OF CURRY
From ministryofcurry.com
VEGETARIAN MASSAMAN CURRY RECIPE - PERFECT DESCRIPTION
From solsarin.com
HOMEMADE MASSAMAN CURRY - HEALTHNUT NUTRITION
From healthnutnutrition.ca
MASSAMAN CURRY - PINCH OF NOM
From pinchofnom.com
AUTHENTIC THAI MASSAMAN CURRY PASTE RECIPE - SOUTHSIDE KITCHEN
From southsidekitchen.com
You'll also love