Massaman Curry
Introduction to Massaman Curry
Massaman Curry is a rich, relatively mild Thai curry that is an exquisite blend of flavors, making it a favorite among many. Its unique taste comes from the combination of sweet and spicy elements, alongside a variety of textures. Originating from Southern Thailand, Massaman Curry is a perfect example of how Thai cuisine can incorporate outside influences, in this case, Persian and Indian, to create something truly special.
Why You'll Love It
- Flavorful: The curry is packed with an array of spices and herbs, providing a complex and satisfying taste.
- Creamy Texture: Coconut milk gives the curry its signature creamy texture, making it irresistibly smooth.
- Versatile: Though traditionally made with beef, Massaman Curry can be adapted with chicken, tofu, or vegetables, catering to all dietary preferences.
The Perfect Occasion
Massaman Curry is not just a dish; it's an experience. It's perfect for those evenings when you want to impress your guests or simply treat yourself to something special. Its rich flavor profile makes it an excellent choice for special occasions, cozy winter dinners, or any time you crave the comforting warmth of a delicious curry.
Pairing Suggestions
For the ultimate dining experience, pair your Massaman Curry with jasmine rice or naan bread. The mild flavors of these sides complement the complexity of the curry without overpowering it. Additionally, a crisp, refreshing salad can serve as a perfect counterbalance to the rich and creamy curry.
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 5 cardamom pods (seeds only)
- 1 cinnamon stick
- 5 cloves
- 1 nutmeg (grated)
- 10 dried red chilies (soaked)
- 1 tablespoon lemongrass (chopped)
- 1 teaspoon galangal (grated)
- 5 garlic cloves
- 3 shallots (chopped)
- 1 teaspoon shrimp paste
- 2 coconut milk
- 1.5 beef (cut into chunks)
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar
- 2 potatoes (cubed)
- 1 onion (sliced)
- 1 tablespoon tamarind paste
- 1 cup peanuts (roasted)
Toast coriander seeds, cumin seeds, cardamom seeds, cinnamon stick, and cloves in a dry pan until fragrant. Grind them with nutmeg to a fine powder.
Blend the ground spices with soaked dried red chilies, lemongrass, galangal, garlic, shallots, and shrimp paste to make a smooth paste.- Heat half the coconut milk in a pot until it separates. Add the curry paste and fry until aromatic.
- Add the beef and cook until it starts to brown.
- Pour in the remaining coconut milk, fish sauce, palm sugar, and enough water to cover the beef. Simmer until the beef is tender.
- Add the potatoes, onion, and tamarind paste. Cook until the potatoes are tender.
- Stir in the roasted peanuts before serving.
Serving Size 1 portion
Servings 4
- Amount Per Serving
- Calories 650kcal
- Calories from Fat 300kcal
- % Daily Value *
- Total Fat 33gg51%
- Saturated Fat 24gg120%
- Trans Fat 0gg
- Cholesterol 80mgmg27%
- Sodium 600mgmg25%
- Potassium 950mgmg28%
- Total Carbohydrate 50gg17%
- Dietary Fiber 5gg20%
- Sugars 15gg
- Protein 40gg80%
- Vitamin A 0% IU
- Vitamin C 15% mg
- Calcium 8% mg
- Iron 25% mg
- Vitamin D 0% IU
- Vitamin E 0% IU
- Vitamin K 0% mcg
- Thiamin 0% mg
- Riboflavin 0% mg
- Niacin 0% mg
- Vitamin B6 0% mg
- Folate 0% mcg
- Vitamin B12 0% mcg
- Biotin 0% mcg
- Pantothenic Acid 0% mg
- Phosphorus 0% mg
- Iodine 0% g
- Magnesium 0% mmol
- Zinc 0% mcg
- Selenium 0% mg
- Copper 0% mg
- Manganese 0% mg
- Chromium 0% mcg
- Molybdenum 0% mg
- Chloride 0% mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
