Massaman Curry Recipe

How to Make Massaman Curry Recipe

Steps To Prepare

• The first step is to toast the necessary spices. In a pan, add black pepper seeds, coriander seeds, and cumin seeds (each 1tsp) and toast them for a minute or so.

Cooking Directions

• Take some galangal, peel it off and finely chop it. Also, chop some garlic cloves(4-5), and some red Asian shallots as well.
• Bruise the lemongrass, just cut the end off(as it is very hard), peel off the outer layer and now finely slice them.
• Soak the dry red chilies in water for 30mins-1hr. Then take them out and chop them into small pieces.
• Now add the veggies, dry ingredients and cardamom powder in a chopper and make a paste out of it. Add 1tbsp shrimp paste. Mix well, blend it again and get a fine paste.
• Wash the chicken thighs and drain the water.
• Take a saucepan to add 3 tbsp oil. Add the bay leaves, cinnamon and cardamom. Sauté them a little.
• Add the paste that you just made and keep stirring and mixing it well with the oil to get the grassy flavour. Turn the flame down to medium and keep stirring them.
• As the paste is cooking, it will start forming clumps so now add the chicken pieces. If needed, you can add 1tbsp oil.
• Mix the chicken well with the paste and let it cook from both sides. Keep mixing so that the paste doesn’t burn.
• Add ½ cup coconut milk and mix it thoroughly with the paste and keep stirring it. Add ¼ cup coconut milk again and ¼ cup tamarind juice, mix it well.
• Now add more than ½ cup of coconut milk and give it a good stir. Let it simmer for 10-20 mins uncovered, keep stirring now and then.

Storage And Serving Method

• For seasoning, add 2tbsp fish sauce and 2tbsp palm sugar.
• Serve the creamy and hot Massaman curry with steamed rice.