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Massaman Curry (Thai Muslim Curry)

Massaman curry is a unique type of curry amongst the various Thai curries because it is more like an Indian curry using mainly dried spices for seasoning. Chicken is the most popular meat in this curry in the West but beef or even pork could also be used. This curry is considered to be rather mild as the heat of the chilies are mellowed with the addition of the dried spices, coconut cream, onions, potatoes and peanuts. This fragrant hearty curry would certainly be welcome winter fare.

Ingredients

• 1 lb. (500 grams) chicken thigh
• 3 tbsp masaman curry paste, Nittaya brand or homemade masaman curry paste
• 1 cup coconut cream
• 2 cups coconut milk
• 5 potatoes, carved and boiled
• 5 small onions, carved
• 2 tbsp roasted peanut
• 5 roasted cardamom pods
• 1 roasted cinnamon stick, about 1" long
• 3 bay leaves
• 3 tbsp palm sugar
• 2 tbsp fish sauce
• 3 tbsp tamarind concentrate
• 3 tbsp lemon or lime juice
• Bay leaves for garnish

Preparation

1. Preheat the coconut milk over medium heat until boiling, add chicken thigh, reduce the heat and simmer for 15 minutes until tender.
2. Preheat the coconut cream over medium heat until oil surfaces. Add the curry paste, and saute until fragrant. Transfer to the chicken pot, add peanuts. Season to taste with sugar, fish sauce, tamarind juice and lime juice.
3. Add the remaining ingredients, and simmer until everything is tender and cooked through.
4. Spoon onto a serving dish, garnish with bay leaf to give a sense of a Thai touch. Pickled ginger or cucumber relish can also be served as condiments.

Serves 4.

This recipe is taken from the beautifully photographed:
Popular Thai Cuisine, Copyright © 2002, Sangdad Books

Now available to buy in our Thai cookbook section.

Read more about the different types of Thai Curry

© 2002 Sangdad Publications

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