Have you ever tried Massaman Curry? A light, barely candy, and evenly tangy Thai curry made with coconut milk, meat, potatoes, and a curry paste of dry roasted spices, it’s considered one of 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, normally 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.
- Pink curry makes use of purple curry paste and tends to be the spiciest (see Thai Hen Curry for a recipe), inexperienced curry makes use of inexperienced curry paste and is extra natural (I adore it 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 purple, 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!
Easy methods to Make Massaman Curry
To make a straightforward Massaman curry recipe, I selected to physician up Thai purple curry paste (which is extensively accessible at grocery shops, whereas Massaman paste is just not) with the nice and cozy Massaman spices that make it distinctive.
For add-ins, I stored the normal potatoes (which style significantly glorious within the creamy sauce), added carrots for a dietary increase, and opted for hen for the protein.
That’s my spin, now it’s your flip!
Curry recipes are splendidly versatile.
Be happy so as to add different veggies (like inexperienced beans or child corn) and/or swap out the hen for chickpeas or tofu to make your Massaman curry vegetarian.
The Elements
- Hen Thighs. Tender, juicy hen thighs work fantastically on this curry. Hen thighs are wealthy in protein and iron.
- Thai Pink 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 retaining issues gentle, we’re utilizing a mix of full-fat coconut milk and lightweight coconut milk. In the event you desire a richer curry, you should utilize solely full fats.
- Potatoes. You’ll love the way in which the creamy potato chunks add texture and soak up the curry taste. Don’t skip them.
- Carrots. Candy and tender carrots are scrumptious on this curry. They’re additionally full of 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 extensively accessible, and if need to prepare dinner Thai meals, it’s a essential 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 hen. 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 upfront, chop the onion, mince the garlic and ginger, scrub and lower the potatoes, and trim and lower the hen. Refrigerate till you’re prepared to complete the recipe. You may also chop peanut weeks forward and retailer them at room temperature.
What to Serve with Massaman Curry
Really helpful Instruments to Make this Recipe
Solid Iron Dutch Oven
This forged iron enamel Dutch oven is heavy-duty and superb for each the stovetop and oven. Plus, it can look lovely in your desk too!
I hope this publish conjures up you to make Massaman curry at dwelling quickly!
With its delicate taste, heat spices, and creamy sauce, it has a means of hitting the spot.
Steadily Requested Questions
In comparison with Indian curries (like Hen Tikka Masala), Thai curries prepare dinner extra rapidly, use extra contemporary (vs. dried) herbs and spices, and their sauce tends to be a bit of thinner.
Make certain all of the substances 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 is just not overly spicy. In the event you desire your curry with a kick, you possibly can add Sriracha to style.
- 1 tablespoon canola oil grapeseed oil, or related impartial cooking oil
- 1 (4-ounce) jar Thai purple 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 will likely 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 hen 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
- Ready brown rice for serving (see Prompt Pot Brown Rice for a straightforward technique)
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Measure and prep all your substances 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 related 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. Cook dinner, stirring continually, till the paste darkens and the spices odor extremely aromatic, 2 to three minutes.
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Stir within the full-fat and lightweight 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. Cook dinner till potatoes and carrots are barely tender, stirring periodically, about 12 minutes.
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Stir within the hen. Proceed simmering, stirring periodically, till hen is cooked via, about 10 to 12 minutes extra.
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Take away from the warmth. Zest the lime instantly 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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