Thai Massaman Curry - This Persian inspired curry is an oddity in Thai cuisine, because it uses spices that are uncommonly found in Thai food. It is a creamy mild curry and I must admit, it is quite distinct from other curries I've come across.
Simple Thai Massaman Curry Recipe! | Wok Wednesdays by School of Wok
Ingredients
2-3 guys
- 350 g Chicken Meat (cut into pieces)
- 300 g Potatoes (diced)
- 4 Tbsp Cooking Oil
- 1 Tbsp Tamarind Paste (soaked in 1/2 cup warm water)
- 1 cup Coconut Milk
- 1-2 Tbsp Palm Sugar
[Marinade]
- 2 pinches Salt (or more)
- 1/2 tsp White Pepper (or more)
- [Massaman Spice Mix] - ground well
- 1 pc Cinnamon Stick
- 5 pc Cardamom Pods
- 5 pc Cloves
- 5 pc Black peppercorns
- 1 tsp Cumin Seeds
- [Curry Paste] - processed in a blender
- 30 g Red Chillies (deseed)
- 30 g Green Chillies (deseed)
- 40 g Garlic
- 40 g Shallots
- 20 g Finger
- 20 g Galangal
- 1 tsp Shrimp Paste
Steps / How to Make
MARINADE; season the Chicken with Salt and Pepper and set aside for 30 minutes or more.
CHICKEN: heat 4 Tbsp of Cooking Oil until hot. Sauté the Spice Mix for 1 minute. Then add the Chicken and coat well. Cook the Chicken until brown all over.
PASTE & POTATOES: add the Curry Paste and Potatoes. Mix well and cook until the oil separates.
LIQUIDS: then add in the Coconut Milk, Tamarind Juice, Palm Sugar and mix well. Bring it to a simmer and cover with a lid. Cook for 10 minutes, stirring the bottom occasionally.
FINISH: after 10 minutes, remove the lid, and continue to cook until the gravy thickens. Garnish with Fresh Coriander Leaves and serve with rice.
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