Name: Massaman Curry
Prep time: 40 min
Cook time: 30 min
Ingredients: 2 dried Jalapeno peppers; 1/4 teaspoon salt; 2 tablespoons chopped lemongrass; 1 teaspoon chopped galangal; 1 coriander (root); 1 tablespoon of fried shallots; 1 tablespoon of fried garlic; 1 spoonful to coffee of cumin; 1/2 teaspoon coriander seeds; 1/2 spoonful to coffee cloves; 3 spoon oil; 250 g chicken thighs ((skinless and boneless)); 150 g potatoes; 3 shallots; 3 pods of cardamom; 3 tablespoons of tamarind pulp; 1 tablespoon of nuoc nam; 3 dried bay leaves; 1+1/2 tablespoons brown sugar; a handful of unsalted roasted peanuts; 750 ml coconut cream ((for cooking)); 250 ml coconut milk ((for soups))

Massaman Curry

First real difficulty to take this curry in picture! Because when you see it, you can’t imagine how delicious it is! And yet! The “massaman” curry is a Thai curry of Indian origin. The result is a very mild curry, which will appeal to those who want a spicy but mild dish. It can be made with any kind of meat, beef, pork, duck. I propose here a recipe with chicken. The massaman curry is also composed of potatoes and peanuts. I give you the complete recipe of the curry paste to make yourself. The difference between a homemade curry and a ready-made paste is obvious, and the trouble you go through to make it is well worth it.

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Prep Time 40

Cook Time 30

Servings persons

Calories 463 kcal

Ingredients

For the curry paste:

2 dried Jalapeno peppers
1/4 teaspoon salt
2 tablespoons chopped lemongrass
1 teaspoon chopped galangal
1 coriander root
1 tablespoon of fried shallots
1 tablespoon of fried garlic
1 spoonful to coffee of cumin
1/2 teaspoon coriander seeds
1/2 spoonful to coffee cloves
3 spoon oil

For the curry:

250 g chicken thighs (skinless and boneless)
150 g potatoes
3 shallots
3 pods of cardamom
3 tablespoons of tamarind pulp
1 tablespoon of nuoc nam
3 dried bay leaves
1+1/2 tablespoons brown sugar
a handful of unsalted roasted peanuts
750 ml coconut cream (for cooking)
250 ml coconut milk (for soups)

Instructions

Start by soaking the red peppers in hot water for 30 minutes. Remove the tip and the seeds inside.
Put them with salt, either in a small blender or in a mortar. Mash or blend (with salt) until pureed.
This may take some time depending on the quality of the peppers.
Bernard's advice:
you can simplify the task and mix them first and then put them in mortar and continue the work by hand.
Wash the coriander roots. On the picture there are 3 of them because I had to prepare a giant curry for a dinner party! But otherwise it is well one root for the recipe.
Bernard's advice:
Cilantro with the root can be found at Tang's or Asian grocery stores. You can cut the roots and freeze them to make other curries later.
Add the coriander root and crush well with the pestle.
Put the chopped lemongrass in a small frying pan. It is available in frozen packages already chopped. This is probably easier to use. Put it on low heat and let the lemongrass dry and toast slightly.
Then add it to the mortar and crush well.
Do the same with the chopped galangal. With a good knife it is possible!
Then cinnamon and cumin and clove powder. Let it toast slightly. Always add to the mortar and mix well.
Then add the fried garlic and shallot. They can be found in pots in Asian grocery stores.
Toast the coriander seeds. To reduce them to powder, I removed the curry paste during preparation and crushed the seeds in the empty mortar, then added the paste.
Continue to crush with a mortar to obtain a curry paste. If it is too hard to work with, put it in a blender for a while.
Heat the oil in a wok. Add the curry paste and let it fry a little until it absorbs the fat. The dough is finished, it can be kept in a cool box for several days or weeks.
If you decide to prepare the curry right away, then add the coconut cream (for cooking) and the coconut milk over low heat.
Add the peeled and thinly sliced potatoes and the chicken cut into pieces. As always, I would advise against using too dry whites for this type of dish. It is advisable to take only the upper part of the thighs because they will be cooked for a long time and will remain tender.
Add the tamarind pulp, the nuoc nam and the sugar.
Unsalted roasted peanuts.
Shallots cut into thin strips.
Finally the crushed cardamom pods and dried bay leaves.
Finally, let the curry cook until the potatoes are done. It takes about 20 minutes on low heat from the last ingredient added. Serve with
sticky rice
(click to get the recipe).

Nutrition

Serving: 5personsCalories: 463kcalCarbohydrates: 41gProtein: 9gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 26mgSodium: 324mgPotassium: 496mgFiber: 2gSugar: 28gVitamin A: 139IUVitamin C: 18mgCalcium: 55mgIron: 3mg

Tried this recipe?Let us know how it was!

Recipe of the “curry massaman” for 4 to 6 persons.

For the curry paste:
-2 dried Jalapeno peppers
-¼ teaspoon salt
-2 tablespoons chopped lemongrass
-1 teaspoon chopped galangal
-1 corander root
-1 tablespoon of fried shallots
-1 tablespoon of fried garlic
-1 spoonful to coffee of cumin
-½ teaspoon coriander seeds
-½ spoonful to coffee of cinnamon
-¼ spoon to coffee cloves
-3 spoon to oil
For the curry:
-250g chicken thighs (skinless and boneless)
-150g of potatoes
-3 shallots
-3 pods of cardamom
-3 tablespoons of tamarind pulp
-1 tablespoon of nuoc nam
-3 dried bay leaves
-1+½ tablespoons brown sugar
a handful of unsalted roasted peanuts
-750ml of coconut cream (for cooking)
-250ml coconut milk (for soups)

Instructions:

Start by soaking the red peppers in hot water for 30 minutes. Remove the tip and the seeds inside.

Put them with salt, either in a small blender or in a mortar. Mash or blend (with salt) until pureed.

This may take some time depending on the quality of the peppers.

Bernard’s advice:
you can simplify the task and mix them first and then put them in mortar and continue the work by hand.

Wash the coriander roots. On the picture there are 3 of them because I had to prepare a giant curry for a dinner party! But otherwise it is well one root for the recipe.

Bernard’s advice:
Cilantro with the root can be found at Tang’s or Asian grocery stores. You can cut the roots and freeze them to make other curries later.

Add the coriander root and crush well with the pestle.

Put the chopped lemongrass in a small frying pan. It is available in frozen packages already chopped. This is probably easier to use. Put it on low heat and let the lemongrass dry and toast slightly.

Then add it to the mortar and crush well.

Do the same with the chopped galangal. With a good knife it is possible!

Then cinnamon and cumin and clove powder. Let it toast slightly. Always add to the mortar and mix well.

Then add the fried garlic and shallot. They can be found in pots in Asian grocery stores.

Toast the coriander seeds. To reduce them to powder, I removed the curry paste during preparation and crushed the seeds in the empty mortar, then added the paste.

Continue to crush with a mortar to obtain a curry paste. If it is too hard to work with, put it in a blender for a while.

Heat the oil in a wok. Add the curry paste and let it fry a little until it absorbs the fat. The dough is finished, it can be kept in a cool box for several days or weeks.

If you decide to prepare the curry right away, then add the coconut cream (for cooking) and the coconut milk over low heat.

Add the peeled and thinly sliced potatoes and the chicken cut into pieces. As always, I would advise against using too dry whites for this type of dish. It is advisable to take only the upper part of the thighs because they will be cooked for a long time and will remain tender.

Add the tamarind pulp, the nuoc nam and the sugar.

Unsalted roasted peanuts.

Shallots cut into thin strips.

Finally the crushed cardamom pods and dried bay leaves.

Finally, let the curry cook until the potatoes are done. It takes about 20 minutes on low heat from the last ingredient added. Serve with
sticky rice
(click to get the recipe).