Massaman curry from scratch. This rich and amazing chicken curry is full of Thai exotic flavours. In this recipe I will teach you all the secrets, achieving the right balanced curry paste and making this exquisite dish. This is dish that everyone should try.

WHAT IS MASSAMAN CURRY ?

This dish is originated from south of Thailand. Massaman is unusual amongst Thai curries it is a thick sauce with a mild, slightly sweet and tangy flavor. Massaman curry dishes distinguish themselves by the inclusion of several whole spices and peanuts, otherwise uncommon in a Thai curry.

METHOD OF COOKING 

Step 1

Marc abed Massaman curry paste. Firstly, Pound dry spices in a mortar pestle. Secondly, add chili and salt, pound together, then add the finely chopped lemongrass, galangal, Kaffir lime, coriander root and pound again. Add garlic and shallots and shrimp paste pound until become the paste is well incorporated. Using the pestle, pound until you have a fine proper paste. Optional – you can use a food processor, but the mortar & pestle is preferred. The paste will last at least a mont in a refrigerator if stir-friend in the oil first.

Step 2

Let’s make the chicken Massaman dish. At first, poor oil into the wok or pan on a medium heat than add 2 tablespoon of Massaman curry paste. Stir vigorously until fragrant and slightly dry. Poor the coconut cream and mix well until the fat separates to the top. Place the chicken and stir fry again for about 2 minute, followed by adding the coconut milk, blanched diced potato, onion. Finalize by seasoning with palm sugar, fish sauce, tamarind juice, and roasted peanuts. Constantly stir until chicken and onion are cooked and the Coconut cream oil split on the top. Garnish with bay leave and cardamon seed.

Step 3

The Tamarind juice. Tear the tamarind pulp into small pieces and place into a mixing bowl Then, poor 2 cups of hot water until cool enough to handle, at least 30 minutes. Once the water is cool enough to handle, mix the pulp using your hand until all the pulp is released from the fibers. Once done, strain the tamarind through a sieve. Bring the tamarind paste to a boil over medium high heat, stirring constantly. Once boiled, pour the tamarind into clean glass jars and close the lid while still hot. Cool to room temp then store in the fridge. The Tamarind sauce will last 6 months in the chiller.

DID YOU MAKE THIS RECIPE?

Please let me know how Massaman curry from scratch turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #marcabed