Massaman Curry

Massaman Curry Recipe

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About Massaman Curry Recipe:

Perhaps one of Thailand's most popular curry exports, this Massaman Chicken Curry promises big flavor with just the right amount of heat. Ideal for a weeknight meal Massam Chicken Curry is made with chicken thighs, lemongrass, shallots, dry, red chillies are some flavourful and aromatic spices to treat your taste buds and makes a perfeck dinner with the sides of steamed rice.

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  • 18 Ingredients
Ingredients
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Ingredients for Massaman Curry Recipe

  • 1 teaspoon black pepper seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon Cumin seeds
  • As required Garlic cloves
  • As required Galangal
  • As required Lemongrass
  • As required Asian shallots
  • As required Dry Red chili
  • 1 tablespoon cardamom powder
  • 1 tablespoon shrimp paste
  • 3-4 bay leaves
  • 3 cardamoms
  • 2 stick cinnamon
  • As required Chicken thighs
  • As required Coconut milk
  • As required Tamarind juice
  • 2 tablespoon fish sauce
  • As required Palm sugar
Nutrition
  • 7g Fat(2.00%)
  • 16g Protein(4.37%)
  • 209g Carbs(56.94%)
  • 131g Fiber(35.86%)
  • Other(0.84%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Massaman Curry Recipe

STEP 01

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.

STEP 02

Then peel off the galangal and finely chop them. Also, chop some garlic cloves(4-5), and some red asian shallots as well.

STEP 03

Bruise the lemongrass, just cut the end off(as it is very hard), peel off the outer layer and now finely slice them.

STEP 04

Let the dry red chilies soak in water for 30mins-1hr. Then take them out and chop them into small pieces.

STEP 05

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.

STEP 06

Wash and drain the chicken thighs

STEP 07

Take a saucepan to add 3tbsp oil and add the bay leaves, cinnamon, and cardamom, saute them a little.

STEP 08

And then add the paste we just made and keep stirring and mixing it well with the oil to get the grassy flavor out. Turn the flame down to medium and keep stirring them.

STEP 09

As the paste is cooking it will start forming clumps so now add the chicken pieces, if needed you can add more 1tbsp oil.

STEP 10

And mix the chicken well with the paste and let it cook from both sides. Keep mixing so that the paste doesn’t burn.

STEP 11

Add ½ cup coconut milk and mix it thoroughly with the paste and keep stirring it. add more ¼ cup coconut milk and ¼ cup tamarind juice, mix it well.

STEP 12

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.

STEP 13

For seasoning, we will be adding- 2tbsp fish sauce, 2tbsp palm sugar