Thai Massaman Curry 🇹🇭

 

Sa Wad Dee Ka 🙏 Hive Community ^^

 

A Year Ago, CNN Travel published the story which is quoted "World's 50 best foods". There are many Thai dishes were included. And once again Massaman curry has No.1 topped CNN Travel’s list of the World’s 50 Best Foods. Along with Tom Yam Kung in eighth place and Som Tam papaya salad, which placed at 46th. 😀
 

 

Today, I would like to show you guys how to cook Massaman Curry or what I and my fellow Thai nation called Kaeng Massaman from right inside my kitchen. 🇹🇭
 

 

🇹🇭 Kaeng means any soup dish while Massaman is to Massaman Curry in Thai words.

 

 

Massaman curry is label as the curry of the Muslim, which this dish is influence by Muslim Persian merchants from the 17th century on late Ayutthaya Kingdom.

Massaman curry is a unique type of curry among the various Thai curries because of its combine between fresh ingredients like lemonglass and go together with the dry spices more commonly used in Middle Eastern and South-Asian cooking, like cardamom and cumin.
 

 

Coconut milk is the main component of the broth, mostly as Thai curries dishes. Its helps to create a rich, creamy, and naturally sweet base.

The added ingredients are basic and include meat, potatoes, onions. Then seasoning with fish sauce and plum sugar plus a sassy squeeze of tamarind that lift up all the flavors together.

Another potential ingredient is roasted peanuts, dried chili and kaffir lime leaves which add an extra delicious and crunchy to the curry.
 

 

Thai Massaman Curry is traditionally served with steamed Jasmine Rice, which also has a beautiful aroma and sometimes referred to as fragrant rice. 🌾
 

 

It has a sweet, salty, and slightly spicy taste. The signature of the dish is the aroma produced from spices and herbs like coriander seeds, cumin, and cardamom. This recipe is made from chicken, but can be replaced with beef or another sauce of proteins. 🥘
 

 

As every my authentic recipe for Thai curry starts with breaking the coconut cream. This step is simmering coconut cream in the hot wok. Then the coconut cream separates out the natural oils and provides a base for cooking. So let's start to cook the King of The Curry with me! 😄
 

 

Here what we need for Thai Massaman Curry 🇹🇭

 

 

• 1 Kg Chicken
   

 

• 600 Gram Potato
   

 

• 2 Onion
   

 

• 400 Gram Coconut Cream
• 400 Gram Light Coconut Cream
   

 

• 150 Gram Massaman Curry
   

 

• 10 Dried Chili
• 3 Tablespoon Tammarind
• 5 Cardamom
• 5 Cardamom leaves
• 1 Teaspoon Cumin Seed
   

 

• 3 Tablespoon Fish Sauce
• 2 Tablespoon Palm Sugar
   

 

• 1/2 Cup Roasted Peanut
• 10 Kaffir Lime Leaves
   

 

How to cook Thai Massaman Curry 🇹🇭

 

• Pour some of the coconut cream into the wok, and bring to the boil.
   

 

• Add Massaman Curry Paste into the boiled coconut cream over medium high heat.
   

 

• Mix in the Massaman paste.
   

 

• Pour more coconut cream.
   

 

• Stirring occasionally.
   

 

• Reduce the heat to low medium and simmer, then keep stirring occasionally until the oil begin to braking and separate.
   

 

• Pour more coconut cream.
   

 

• Keep stirring occasionally, then add fish sauce and palm sugar.
   

 

• Add Tamarind and stirring occasionally until the sugar dissolves.
   

 

• Add the remainder of the coconut milk and add the chicken.
   

 

• Combine the chicken with the curry broth.
   

 

• Add in cumin seeds, cardamon and cardamon leaves.
   

 

• Pour all of the light coconut cream.
   

 

• Mix all ingredients together.
   

 

• Add the onion and the potato, then heat up the heat.
   

 

• Move all the ingredients from the wok into the stew pot.
   

 

• Lay down the chicken on the bottom of the stew pot and potato on top.
   

 

• Lower the heat.
   

 

• Lid on and simmer it for about 10 minutes.
   

 

• After simmer for about 10 minutes.
   

 

• Once the curry is ready, the surface of the curry will breaking beautifully.
   

 

• Move back all the ingredients from the stew pot to the wok.
   

 

• This process will give more space to stir for another step of cooking.
   

 

• Heat up to medium heat.
   

 

• Add in dried chili, kaffir lime leaves and roasted peanut.
   

 

• Let's boiling for about 5 minutes.
   

 

• Mix all ingredients together.
   

 

• Massaman Curry is ready to serve.
   

 

Garnish with some peanut, kaffir lime leaves and dried chili. This gives some extra taste and points for beautiful plating.

 

 

The signature of the dish is the aroma and fragrance that produced from spices and herbs, which the potatoes and chicken will slowly absorb the curry broth and turn into a creamy, moist and tender.
 

 

This dish is better flavors the next day after cooking like all stews. So you can make it a day in advanced and perfectly for a cozy dinner.
 

 

Serving hot steam jasmine rice with any type of Thai curry will lift up the better taste. The rice will soak up the curry wonderfully. 😄
 

 

Most Thai People will buy Massaman Curry Paste from the local market where vendors make it fresh. Although you can make up massaman curry paste yourself but it is more convenient to buy and adapt a base paste if you cannot source a freshly made.
 

 

I hope you give this delicious curry a try! I just know you are going to love it for sure because it’s a flavor explosion! 🏆🎇🌾💛
 

 

Wishing you guys have a great weekend ahead :) 🙏🌻😃🎆