Masaman Massaman Mussuman Curry Tofu Recipes
CHICKEN MASSAMAN CURRY
This curry, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.
Provided by pct2
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
- Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.
Nutrition Facts : Calories 689.6 calories, Carbohydrate 47.3 g, Cholesterol 73.3 mg, Fat 41.2 g, Fiber 5.5 g, Protein 38.1 g, SaturatedFat 22.4 g, Sodium 1220.7 mg, Sugar 14.2 g
MASAMAN, MASSAMAN, MUSSUMAN CURRY TOFU
While Masaman Curry is commonly served with beef, I love the texture tofu adds to this spicy-sweet dish. You can use any protein you like, other common meats are chicken or shrimp. I use Mae Ploy Masaman Curry found at Asian grocery stores or higher-end grocery stores. Why spend $9+ on a single serving when you can make it at home for cheap and feed an army? I love this dish! Just typing the word 'curry' makes my mouth water. As an authentic alternative to sugar and lime juice use 1 T. sugar and 1 T. tamarind juice
Provided by Hadice
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, stir fry curry paste with half the can of coconut milk until combined. Add remaining coconut milk and heat until boiling.
- Add remaining ingredients (except sugar and lime juice) and cook until potatoes and carrot soften and start to absorb flavors. About 20 minutes.
- Remove bay leaves and cinnamon stick, add sugar and lime juice and gently stir until combined.
- Serve over jasmine rice and top with crushed peanuts.
- *Note: For a variation try one small potato and one small sweet potato.
Nutrition Facts : Calories 396.5, Fat 26.8, SaturatedFat 17.5, Sodium 120.2, Carbohydrate 32.8, Fiber 5.4, Sugar 15.6, Protein 12.3
MASSAMAN CURRY - MASSAMAN CURRY RECIPE | KATHYS VEGAN KITCHEN
The best Massaman Curry Recipe - Vegan / Vegetarian Style! Mouth watering delicious Massaman Curry Thai that everyone will love. Share & Pin now!
Provided by kitchenkathysvegan
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Begin by sauteing the shallots, onions, garlic, lemongrass, and ginger.
- Add about 1/4 cup of the vegetable broth to prevent sticking.
- Add the Massaman Curry Paste, the Thai Chili Paste, peanut butter, and half of the coconut milk.
- Reduce heat and stir to prevent coconut milk from burning.
- Then, add the potatoes.
- Pour remaining vegetable broth over the potatoes and bring to a boil.
- Next, add the carrots and mushrooms.
- Stir and bring to a boil.
- Cover and reduce to simmer for 10 minutes, allowing the potatoes and carrots to cook through.
- Test the potatoes to make sure they are almost done before going to the next step (this will depend on how large you cut your potatoes).
- Now, uncover the pot and add the remaining coconut milk.
- Stir, bring to a boil.
- Add red peppers and broccoli (these vegetables are added last to ensure they are cooked the least amount of time, so they are not overcooked).
- Make sure the broccoli and carrots are submerged in the fluid so they cook.
- Cook for 6-8 minutes, testing the broccoli to make sure it isn't overcooked.
Nutrition Facts : Calories 336.9, Fat 14.1, SaturatedFat 2.8, Sodium 274.1, Carbohydrate 43.3, Fiber 14.3, Sugar 15.7, Protein 20.1
BEEF MASSAMAN CURRY
A savory authentic Thai recipe for beef Massaman curry that is very similar to something you would see in a restaurant. Hearty and multi-layered, this dish is great winter fare. Serve with hot steamed rice.
Provided by SUZIRECTANGLE
Categories Thai Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a wok over high heat. Stir in curry paste and heat until bubbling. Add beef and coconut milk; cook and stir until beef is browned, 7 to 10 minutes.
- Stir in potato, onion, fish sauce, lemon juice, chili peppers, lime leaves, and brown sugar. Cook for 5 minutes, reduce heat, and simmer until beef is tender, 20 to 30 minutes. Sprinkle peanuts on top.
Nutrition Facts : Calories 301.7 calories, Carbohydrate 17.6 g, Cholesterol 17.2 mg, Fat 24.3 g, Fiber 3.8 g, Protein 10.8 g, SaturatedFat 10.4 g, Sodium 534.3 mg, Sugar 3.4 g
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