Massaman curry

Massaman curry

Thick and creamy homemade massaman curry. This dish is loaded with peanut butter and coconut flavor along with chicken, carrots and potatoes.

If you really like Yellow Curry and Red Curry, then you’ll enjoy this massaman model. This recipe is a far more subtle model of curry and has grow to be a staple at property tasting just like the ones discovered at your favored Thai restaurants.

A Thai Food Fav

It wasn’t right up until a couple of years ago that I genuinely fell in love with Thai meals. My brother-in-law took us to a tiny area in a strip mall in south Salt Lake City and it was wonderful!! We ate there a number of times a month for many years, usually ordering the staples: pad thai, pad kee mao, thai fried rice, and of program, massaman curry.

Now that we’ve moved away, I’ve been dying to recreate my favored dish. It’s not aggressive like yellow curry, rather it has subtle hints of coconut and peanut.

This recipe is also loaded with chunks of potato, carrot and thin slices of chicken. I know you’ll enjoy it as significantly as I do!

How to Make Massaman Curry

This dish needs two types of curry paste: red curry and massaman curry. Most properly-stocked grocery retailers carry red curry paste, nonetheless, they don’t often carry tiny cans of massaman curry. You can locate it at asian markets, or you can make your very own. For this dish, I made my personal. I had all of the elements on hand so it was simple for me to whip up. The decision is yours.

For homemade massaman curry paste, combine together: three cloves minced garlic, 2 teaspoons coriander, one teaspoon lemongrass paste, one teaspoon salt, 3/four teaspoon black pepper, one/2 teaspoon cumin, one/2 teaspoon ginger, 1/eight teaspoon nutmeg, 1/8 teaspoon cinnamon, one/8 teaspoon cardamom, pinch cloves. If you want it a lot more of a paste, location in the meals processor.

From there, you will include your oil to a big skillet or dutch oven set more than medium heat. When the oil is hot, saute the onion until finally tender. Include the carrots and potatoes, cook for 5 minutes.

Pour in the coconut milk (I use Chaokoh brand) and chicken broth, bring mixture to a simmer. Include peanut butter, brown sugar, lime juice, fish sauce and curry pastes, mix to combine. Allow the potatoes and carrots simmer for ten minutes, then include the sliced chicken. Continue cooking for an additional ten-15 minutes or right up until the veggies are tender and the chicken is totally cooked.

Take away from the heat, serve over freshly cooked white or brown rice. Garnish with added peanuts, sliced lime and thai basil, if sought after.

Massaman Suggestions

We love adding the toppings to give it even much more flavor. If you want to adjust up the taste to be More SPICY, you can include some far more red curry paste or even some red chili flakes.

If you want your sauce to be THINNER, add some much more coconut milk or broth. If you want it THICKER, include some more peanut butter or veggies.

In the small instance you have leftovers, just keep in an air-tight container in the fridge for 3-four days.

This is 1 dish you’ve gotta consider! It’s hearty, flavorful and absolutely delightful! If you’re new to Thai meals or curry in general, this is definitely a have to-make.

Homemade Massaman Curry

Prep Time: 20 minutes

Cook Time: 30 minutes

Complete Time: 50 minutes

Thick and creamy homemade massaman curry. This dish is loaded with peanut butter and coconut flavor along with chicken, carrots and potatoes.

Ingredients:

  • 2 tbsp. olive oil, coconut oil or vegetable oil
  • 1/2 yellow onion, diced
  • three russet potatoes, peeled and cut into one/two-inch cubes
  • three carrots, peeled and sliced into 1/8-inch thick slices
  • 2 cans (13.5 oz) coconut milk*
  • one 1/two c. minimal-sodium chicken broth
  • 3 tbsp. smooth peanut butter
  • 2 tbsp. brown sugar
  • 2 tbsp. lime juice
  • 1 tbsp. fish sauce
  • one tbsp. red curry paste
  • one can massaman curry or homemade curry paste – see NOTES under
  • 1 lb. chicken breasts, thinly sliced
  • 1/2 c. chopped roasted peanuts

Instructions:

  1. In a large skillet or dutch oven set more than medium heat, add the oil. When the oil is hot, saute the onion right up until tender. Add the carrots and potatoes, cook for five minutes.
  2. Pour in the coconut milk and chicken broth, carry mixture to a simmer. Include peanut butter, brown sugar, lime juice, fish sauce and curry pastes, mix to mix. Let the potatoes and carrots simmer for 10 minutes, then include the sliced chicken. Continue cooking for an extra 10-15 minutes or till the greens are tender and the chicken is entirely cooked.
  3. Take away from the heat, serve above freshly cooked white or brown rice. Garnish with additional peanuts, sliced lime and thai basil, if wanted.

* I utilized Chaokoh brand coconut milk.

– For homemade massaman curry paste, in a modest mixing bowl combine: 3 cloves minced garlic, 2 teaspoons coriander, 1 teaspoon lemongrass paste, 1 teaspoon salt, three/4 teaspoon black pepper, one/2 teaspoon cumin, 1/two teaspoon ginger, one/8 teaspoon nutmeg, 1/eight teaspoon cinnamon, one/8 teaspoon cardamom, pinch cloves.

Leave a Reply

Your email address will not be published. Required fields are marked *