Massaman Thai Curry Recipes

CHICKEN MASSAMAN CURRY

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.

MASSAMAN CURRY

Steps:

• Heat oil in a large, heavy pot over medium-high. Season beef with salt and pepper. Working in batches, sear beef, flipping once, until deep golden brown, 3 to 4 minutes per side. Transfer to a bowl.
• Remove fat from pot and wipe out any blackened bits. Reduce heat to medium, then stir in sliced onion and curry paste, scraping up browned bits from bottom of pot. Cook, stirring occasionally, until onion is softened, 5 minutes. Slowly stir in 1 can coconut milk and 1/2 cup water.
• Cut beef into 1-inch chunks; return to pot along with any juices. Bring to a simmer, then reduce heat to low and cook, partially covered, 1 hour.
• Remove lid and stir in fish sauce, tamarind mixture, brown sugar, bay leaves, cinnamon, cardamom, peanuts, potatoes, and remaining onion wedges and 1 can coconut milk. Season with salt and pepper. Return to a simmer and continue to cook, partially covered, until meat and potatoes are tender, about 1 hour more. Check seasoning and add more salt or fish sauce if desired. Serve, with rice, herbs, and cucumber relish.

THAI MASAMAN CURRY (KANG MASAMAN)

Steps:

• Put the steak and water in a pan and bring to the boil. Lower the heat, cover and simmer for 1 hour or until the meat is tender.
• To make the curry paste: Put the chilies in a pan with the pepper, coriander, cumin, lemon grass, cinnamon, cardamom and nutmeg. Cook over low heat until the mixture browns, stirring constantly. Transfer to a mortar and pound to a smooth paste. Add the remaining ingredients and pound the mixture until smooth.
• Remove the meat from the pan with a slotted spoon and set aside. Add the coconut cream (coconut milk) to the liquid in the pan and heat gently, stirring frequently. Add the peanuts and a little nam pla. Boil the liquid until reduced in volume by one third. Add the prepared curry paste and simmer for about 5 minutes, stirring constantly.
• Return the meat to the pan and cover with a tight fitting lid. Bring back to the boil and continue cooking until the meat is very tender. Add the tamarind water with coconut sugar and nam pla to taste. Serve hot. Serves 6.
• NOTE: Tamarind.Also known as asam or assem. An acid flavoured fruit resembling a bean pod. Sold as dried tamarind pulp in blocks and is dark brown in colour. The dried tamarind pulp must be made into tamarind water before using:-Soak about 1 ounce tamarind pulp in 1 1/4 cups water for 5 to 10 minutes, then squeeze, strain and use the water. The longer left to soak, the stronger the flavour.
• Lime, lemon or mango juice or vinegar may be used as substitutes but the flavour of the finished dish but will not be the same. Tamarind paste should be refrigerated once opened, in which case it will keep indefinitely. Both tamarind pulp and tamarind paste are available at Asian stores.
• Terasi.Also known as balachan/blacan (Malaysian) Kapi (Thailand) and ngapi (Burma). A kind of pungent shrimp paste, used in very small quantities.
• Coconut sugar.Also known as palm sugar. Brown sugar may be substituted.
• Nam pla is Thailand fish sauce.
• Lemon grass, fresh lemon grass is available from Asian stores. The lower third of the stalk, the bulb like portion, is the part to use when a recipe specifies 'chopped or sliced lemon grass'. Alternatively, the whole stalk may be bruised and added during cooking, but then it should be removed before serving. Dried lemon grass is a good substitute:--Soak in hot water for about 2 hours before using then remove from the dish before serving. 1 Tablespoon dried lemon grass is roughly equivalent to 1 stalk fresh. Powdered lemon grass is also available.
• The Encyclopedia of Asian Cooking.

BEEF MASSAMAN CURRY

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.

MASSAMAN THAI CURRY

Steps:

• In a large deep frying pan, gently heat the coconut milk with the curry paste and bring to the boil. For a milder curry use 1-2 tsp, for a hotter curry use more.
• Add the diced chicken breast, cubed potatoes and peanuts and simmer until the potato is soft and the chicken cooked. If using prawns, add these for the last 5 minutes of cooking or they will shrink.
• Add a splash of thai fish sauce for an authentic flavour and serve with basmati rice.

THAI BEEF MASSAMAN CURRY

Steps:

• Trim meat of excess fat and sinew and cut into 2-3cm cubes.
• Heat the oil in a heavy-based pot and fry the onion until brown.
• Add the meat, season and continue to brown all over.
• From top of the coconut milk tin, scoop out the thick cream and add to the pot.
• Add curry paste, lower the heat and cook gently for about 5 minutes.
• Add the water, remaining coconut milk, cinnamon and bay leaves and simmer, covered, for 1 hour.
• Add the potatoes and cook for another 30 min or until the meat and potatoes are tender. You may need to add a little water as the curry is cooking.
• Season to taste with fish sauce, palm sugar (see TIP) and tamarind paste.
• Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.
• ---TIP---.
• Shaving palm sugar can be a pain, especially when the sugar is a little dried out. I buy it in discs, so now I just pop a disc in a cup with a little water (about 1 T) and microwave it on high for 30 seconds. Stir, and you will find it dissolves. You can then add this liquid to your curry to taste.