Have you ever tried Massaman Curry? A light, barely candy, and calmly tangy Thai curry made with coconut milk, meat, potatoes, and a curry paste of dry roasted spices, it’s one among my Thai recipe favorites and a very good place to start out in case you are newer to Thai meals.
Thai curry refers to a broad class of dishes that encompass meat and/or greens cooked in a creamy, vibrantly spiced coconut milk-based sauce, often served with rice.
- The colour of the curry relies upon upon the kind of curry paste used to make it. Every curry sort has its personal distinctive taste profile.
- Purple curry makes use of pink curry paste and tends to be the spiciest (see Thai Chicken Curry for a recipe), inexperienced curry makes use of inexperienced curry paste and is extra natural (I find it irresistible in Chickpea Curry), and yellow curry is made with yellow curry paste.
- Massaman curry and Panang Curry are distinctive in that they’re made with dried spices, whereas pink, yellow, and inexperienced curry pastes are made with contemporary ones.
Massaman curry differs from Panang curry in its use of heat spices, like cinnamon and coriander (Panang curry is extra thick and nutty).
Massaman curry is the sweetest Thai curry.
It tastes thick and creamy, richly fragrant, and oh-so-wonderful!
Make Massaman Curry
To make a simple Massaman curry recipe, I selected to physician up Thai pink curry paste (which is broadly accessible at grocery shops, whereas Massaman paste shouldn’t be) with the nice and cozy Massaman spices that make it distinctive.
For add-ins, I saved the standard potatoes (which style notably glorious within the creamy sauce), added carrots for a dietary enhance, and opted for rooster for the protein.
That’s my spin, now it’s your flip!
Curry recipes are splendidly versatile.
Be at liberty so as to add different veggies (like inexperienced beans or child corn) and/or swap out the rooster for chickpeas or tofu to make your Massaman curry vegetarian.
The Components
- Rooster Thighs. Tender, juicy rooster thighs work superbly on this curry. Rooster thighs are wealthy in protein and iron.
- Thai Purple Curry Paste. This ingredient is vital to the deep, wealthy taste of the Massaman curry. It’s a taste powerhouse that may’t be substituted.
- Ginger + Garlic. This basic duo helps construct intense taste.
- Spices. A daring mix of cumin, coriander, and cinnamon provides depth and heat to the curry.
- Coconut Milk. To realize the best consistency whereas preserving issues gentle, we’re utilizing a mix of full-fat coconut milk and light-weight coconut milk. Should you want a richer curry, you need to use solely full fats.
- Potatoes. You’ll love the way in which the creamy potato chunks add texture and take in the curry taste. Don’t skip them.
- Carrots. Candy and tender carrots are scrumptious on this curry. They’re additionally filled with nutritional vitamins and fiber.
- Fish Sauce. Daring umami goodness. The fish sauce actually boosts the general taste of the curry (and doesn’t style like fish!). It’s broadly accessible, and if need to prepare dinner Thai meals, it’s a mandatory buy.
- Peanut Butter. Provides wealthy, peanut butter taste to the curry and helps make it thick and creamy.
- Lime. A contact of lime juice and zest add brightness and acidity.
- Peanuts. For a scrumptious crunch.
- Cilantro. For freshness that enhances the opposite flavors.
The Instructions
- Warmth the curry paste with the onion, garlic, ginger, and spices. Whisk within the coconut milk, potatoes, fish sauce, peanut butter, and salt.
- Add the carrots and potatoes.
- Let simmer, then stir within the rooster. Simmer for 10 to 12 minutes.
- Take away the pot from the warmth, then zest and juice the lime into it. Serve with chopped peanuts and cilantro. DIG IN!
Storage Ideas
- To Retailer. Refrigerate curry in an hermetic storage container for as much as 4 days.
- To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low warmth or within the microwave.
- To Freeze. Freeze curry in an hermetic freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating.
Meal Prep Tip
As much as 1 day prematurely, chop the onion, mince the garlic and ginger, scrub and lower the potatoes, and trim and lower the rooster. Refrigerate till you’re prepared to complete the recipe. It’s also possible to chop peanut weeks forward and retailer them at room temperature.
What to Serve with Massaman Curry
Really useful Instruments to Make this Recipe
Forged Iron Dutch Oven
This forged iron enamel Dutch oven is heavy-duty and splendid for each the stovetop and oven. Plus, it can look stunning in your desk too!
I hope this publish evokes you to make Massaman curry at residence quickly!
With its gentle taste, heat spices, and creamy sauce, it has a means of hitting the spot.
Ceaselessly Requested Questions
In comparison with Indian curries (like Chicken Tikka Masala), Thai curries prepare dinner extra shortly, use extra contemporary (vs. dried) herbs and spices, and their sauce tends to be a bit of thinner.
Ensure that all of the components are lower into bite-size items, then tuck your leftover curry right into a lettuce leaf (like Asian Lettuce Wraps), including it with a slotted spoon. You would additionally serve it over a mattress of Cauliflower Fried Rice, white rice (like jasmine rice), or brown rice.
This recipe for Massaman curry shouldn’t be overly spicy. Should you want your curry with a kick, you’ll be able to add Sriracha to style.
- 1 tablespoon canola oil grapeseed oil, or comparable impartial cooking oil
- 1 (4-ounce) jar Thai pink curry paste
- 1 small onion chopped
- 3 cloves garlic minced (about 1 tablespoon)
- 2 tablespoons minced contemporary ginger
- 1 teaspoon floor cumin
- 1 teaspoon floor coriander
- 1/4 teaspoon floor cinnamon
- 1 (13.5-ounce) can full-fat coconut milk don’t use gentle or your broth shall be too skinny
- 1 (13.5-ounce) can gentle coconut milk or full-fat for a richer curry
- 1 pound Yukon Gold or child yellow potatoes scrubbed and lower into 3/4-inch chunks
- 3 medium carrots scrubbed and lower into 1/4-inch cash
- 1 tablespoon fish sauce
- 1 tablespoon peanut butter creamy or crunchy
- 1/2 teaspoon kosher salt
- 1 1/4 pound boneless, skinless rooster thighs or breasts trimmed and lower into 1-inch items
- 1 small lime zest and juice (about 1 1/2 tablespoons juice)
- 1/3 cup dry roasted peanuts roughly chopped
- ¼ cup chopped contemporary cilantro
- Prepared brown rice for serving (see Instant Pot Brown Rice for a simple technique)
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Measure and prep your whole components and preserve them close to the range (measure the spices right into a bowl, open the coconut milk, chop the veggies, and so on). In a Dutch oven or comparable giant, deep skillet, warmth the oil over medium warmth. As soon as it’s scorching and shimmering, add curry paste, onion, garlic, ginger, cumin, coriander, and cinnamon. Prepare dinner, stirring always, till the paste darkens and the spices odor extremely aromatic, 2 to three minutes.
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Stir within the full-fat and light-weight coconut milk, potatoes, carrots, fish sauce, peanut butter, and salt. If wanted, use a whisk to mix all the things collectively till clean.
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Carry to simmer. Prepare dinner till potatoes and carrots are barely tender, stirring periodically, about 12 minutes.
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Stir within the rooster. Proceed simmering, stirring periodically, till rooster is cooked by means of, about 10 to 12 minutes extra.
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Take away from the warmth. Zest the lime straight into the pot, then squeeze within the juice. Serve over cooked rice with a beneficiant sprinkle of chopped peanuts and cilantro.
- TO STORE: Refrigerate curry in an hermetic storage container for as much as 4 days.
- TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low warmth or within the microwave.
- TO FREEZE: Freeze curry in an hermetic freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating.
Serving: 1(of 4), with out riceEnergy: 731kcalCarbohydrates: 43gProtein: 37gFats: 47gSaturated Fats: 29gPolyunsaturated Fats: 5gMonounsaturated Fats: 10gTrans Fats: 0.04gLdl cholesterol: 135mgPotassium: 1398mgFiber: 7gSugar: 8gVitamin A: 12228IUVitamin C: 37mgCalcium: 136mgIron: 7mg
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