Massaman Curry Paste Recipes
CHICKEN MASSAMAN CURRY
This curry, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.
Provided by pct2
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
- Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.
Nutrition Facts : Calories 689.6 calories, Carbohydrate 47.3 g, Cholesterol 73.3 mg, Fat 41.2 g, Fiber 5.5 g, Protein 38.1 g, SaturatedFat 22.4 g, Sodium 1220.7 mg, Sugar 14.2 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
MUSSAMUN CURRY PASTE (ALSO SPELLED MASSAMAN)
Adapted from The Curry Book: Memorable Flavors and Irresistibly Simple Recipes From Around the World, by Nancie McDermott, and found at splendidtable.com. Massaman curry hails from the south of Thailand. Similar to Malaysian curries, and with some similarities to Indian, Thai Mussamun curry has an abundance of warm spices such as cinnamon, cloves, and nutmeg. With lemongrass, fish sauce, and other classic Thai ingredients added, this curry is brimming with all the flavor and richness of Asian cuisines.
Provided by evelynathens
Categories Thai
Time 20m
Yield 1 cup (approximately)
Number Of Ingredients 15
Steps:
- Stem the chilies and cut them into small pieces, using kitchen scissors or a knife. There should be about 1\4 cup. Place in a small bowl and add warm water to cover. Let them soak for about 15 minutes until softened. Drain and set aside.
- Meanwhile, place a small plate by the stove to hold the spices. Combine the cumin and coriander in a small, dry frying pan. Place over medium heat and toast the spices 1 to 2 minutes, stirring often, until fragrant and slightly darkened. Remove from the heat and tip out onto the plate. Add the pepper, cinnamon, nutmeg, cardamom, cloves, turmeric, and salt, and set aside.
- In a blender or mini food processor, combine the onion, garlic, lemongrass, galanga or ginger, 2 tablespoons water, drained chilies, and spices. Process to a fairly smooth, evenly colored paste, stopping often to scrape down the sides and grind everything well. Add a little more water as needed to keep the blades moving.
- Transfer the curry paste to a jar and seal airtight. Refrigerate until needed for up to 1 month.
- Note: This paste can be frozen for up to 6 months. Consider freezing in tablespoon-size portion if you plan to defrost just enough for one curry at a time.
Nutrition Facts : Calories 231.4, Fat 3.6, SaturatedFat 1, Sodium 4685.7, Carbohydrate 49.4, Fiber 9.3, Sugar 8, Protein 7.9
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- Warm a frying pan over medium heat. Add the coriander seeds, cumin seeds, ground cardamom, cinnamon quills, cloves, white peppercorns, dried red chillies and salt. Cook for several minutes, stirring occasionally, until the chillies blacken and spices are toasted. Transfer to a mortar and set aside.
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- Toss chiles, garlic, lemongrass, shallot, and galangal with oil on a rimmed baking sheet. Roast, tossing once, until fragrant and chiles are golden brown, 6–8 minutes. Let chile mixture cool.
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