massaman curry

This Thai inspired Massaman Curry recipe includes onions, carrots, potatoes, and chicken simmered in massaman curry sauce and served over steamed rice.

Massaman curry

olive oil coconut oil

onion (, chopped)

lb. chicken breasts (, chopped, or substitute shrimp

potatoes

carrots (,

ginger

garlic

curry paste

(13.5 oz) coconut milk

Tbsp. peanut butter (, smooth or crunchy)

Tbsp. brown sugar

lime

fish sauce (optional)

peanuts

Cilantro (, garnish)

Heat the oil in a large pot over medium low heat. Add onion and sauté for a minute until softened. Add the carrots and potatoes and cook for a minute or two. Add chicken, ginger, garlic and curry paste and sauté for 3 minutes.

Add coconut milk. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until the chicken and potatoes are cooked through. Stir in the fish sauce, brown sugar, peanut butter and lime juice. Simmer 5 more minutes.

Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.

https://content.jwplatform.com/videos/AcZw6sH0.mp4

This Thai inspired Massaman Curry recipe includes onions, carrots, potatoes, and chicken simmered in massaman curry sauce and served over steamed rice. It’s easy to make and easy to customize.

Massaman Curry

Chicken Massaman Curry is one of the easiest and most delicious savory Thai curry dishes. With chicken and potatoes cooked into a sweet, slightly spicy sauce, it&#x27;s a flavor explosion!

Chicken Massaman Curry

Massaman curry paste (you will have to get this at your local Asian market)

vegetable oil

coconut milk ((2 cans))

cilantro

brown sugar (packed)

fish sauce

lime juice

Worcestershire sauce

onion (sliced thin)

chicken

potatoes (peeled, cubed)

carrots (peeled, sliced)

peanut butter ((creamy

sriracha sauce (To taste. This is what adds the spiciness.)

red pepper flakes (to taste)

jasmine rice (cooked)

Curry Paste

Heat vegetable oil in an extra large saucepan over medium heat. Stir in curry paste; cook and stir for about 2-3 minutes. This is strong, make sure your windows are open and a fan is blowing.

Spices

Add 1 can coconut milk and stir until well blended. Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire. Bring to a boil.

Chicken

Add onion and chicken. Reduce to a simmer. When chicken is white and cooked through (about 5 min or so) add another can of coconut milk and bring back to a boil.

Veggies

Add remaining ingredients (except for the rice) and stir until everything is well mixed. Cover and simmer for about 15 minutes or until potatoes are no longer crunchy in the middle. Serve hot over Jasmine rice.

Recipe video above. Not the fastest recipe in the world, but worth it! Rich and beautifully fragrant with the signature hint of smokiness, this mild curry is one of the most popular Thai curries ever. While many restaurants tend to tone down the spices and substantially increase the sugar, this recipe is based on authentic versions by Thai food authorities including David Thompson and Sujet Saenkham of Spice I Am. Super easy to adapt to other proteins - see notes! STORE BOUGHT CURRY PASTE version - see bottom of recipe

lemongrass ((Note 1))

red Asian chillis ((not Thai! Note 2))

eschallots (, peeled (Note 3))

garlic (, unpeeled)

water

cloves

tsp cumin

nutmeg

coriander

tsp cardamom

cinnamon

beef

beef broth (, low sodium)

bay leaves

/ 65 ml vegetable oil

400 ml / 14 oz coconut milk ((full fat, 1 can))

cinnamon quill

star anise

tamarind paste/puree ((Note 6))

tbsp fish sauce

tbsp white sugar

red chilli ((optional))

Asian fried shallots ((optional, Note 7))

jasmine rice

Remove reedy outer layers and trim lemongrass per Note 1.&nbsp;

Reserve all the trimmings (for beef). Finely chop the white part (for paste.

Lemongrass (see video):

Place Beef ingredients in a medium saucepan. Liquid should almost cover beef but not completely - if not, add water.

Add lemongrass trimmings.

Bring to boil over high heat, then reduce heat and simmer gently for 1.5 - 2 hours until beef is fork tender.

Remove beef. If there's much more than 1.5 cups liquid, simmer to reduce. Set liquid aside.

Beef:

Place heavy based skillet over high heat until smoking (no oil).

Add eschalot, garlic and galangal in skillet. Get a nice char on them, then remove (~1.5 minutes).

Add dried chillies into skillet, char 10 seconds or so on each side until charred, then remove.

Once cool enough to handle: Grate galangal. Peel garlic.&nbsp;Break chillies in half, shake out seeds and discard.

Char Aromatics (char = flavour!):

Wipe the skillet used above or use a clean one. Heat on medium heat, add&nbsp;Spice Paste Dried Spices. Toast for 30 seconds or until they start to smell fragrant - do not let them burn. Immediately transfer into bowl.

Spice Paste Dried Spices:

Place chillies in food processor. (Note 8) Blitz until finely chopped.

Add galangal, finely chopped lemongrass, the toasted Spice Paste Dried Spices, and remaining Spice Paste ingredients, starting with 4 tbsp water.&nbsp;Blitz until smooth - add more water if required.

Curry Paste:

Place oil in a pot or large skillet over medium high heat. Add curry paste and cook for 3 minutes until the liquid has cooked out and it's thick and fragrant.

Add coconut milk, stir to incorporate.

Add cinnamon, star anise and reserved beef braising liquid. Reduce heat to medium and simmer for 3 minutes.

Stir in fish sauce, tamarind and sugar, stir.

Add potatoes and cook for 7 minutes or until potatoes are tender, turning as required.

Add beef and simmer for 2 minutes or until sauce has reduced and thickened.

Adjust: saltiness with fish sauce, sour with tamarind and sweet with sugar.&nbsp;The taste should be sweet, salty and sour, with more emphasis on the sweet and sour notes. Top up with a little water if the curry seems too thick

Serve over jasmine rice, garnished with peanuts (essential!) plus optional crispy Asian shallots and fresh chillies.

Curry Sauce:

Fragrant and Flavorful Instant Pot Thai Massaman Curry with Beef has creamy coconut, tender beef, potatoes and&nbsp;crunchy peanuts that combine to make this a highly satisfying dish&nbsp;that can be put together quickly for a delicious weeknight meal.

Thai Instant Pot Massaman Curry with Beef

Thai massaman curry paste

coconut milk

lb beef stew meat (1-inch cubes)

tamarind paste

Tbsp fish sauce (or

Tbsp brown sugar (or palm sugar, to taste)

potatoes (1-inch cubes *)

onion (1-inch cubes)

Stir together massaman curry paste and 1/2 can of coconut milk and cook in Saute mode until mixture is bubbly, about two minutes.

Press Cancel to turn off Instant Pot.  Stir in beef, remaining coconut milk, water, tamarind paste, fish sauce, and brown sugar.

Close Instant Pot and pressure cook on High Pressure for 15 minutes.

Do a quick release of pressure (You can also choose to do a natural release).  [Read More: The Different Pressure Release Methods].

Open Instant Pot and stir in potatoes, onions, and peanuts.

Close Instant Pot and pressure cook on high pressure for 5 minutes.

Do a quick release of pressure.

Open the Instant Pot and carefully stir Instant Pot Massaman Curry.

Taste, and adjust seasonings as needed.

Transfer Instant Pot Beef Massaman Curry to a serving dish. Serve with Instant Pot Jasmine Rice..

https://embed.mediavine.com/videos/itcjk1twa63pmqploytr

Fragrant and Flavorful Thai Instant Pot Massaman Curry with Beef recipe has creamy coconut, tender beef, potatoes and crunchy peanuts that combine to make this a highly satisfying, authentic-tasting recipe that can be put together quickly for a delicious weeknight meal.  You can also substitute chicken for the beef.

Instant Pot Thai Massaman Curry

Simple, 1-pot Massaman curry made without store-bought Massaman curry paste! Simply use spices you have on hand plus Thai red curry paste to achieve this flavorful, rich Massaman curry! Optional protein suggestions for vegans, pescatarians, and meat-eaters!

Easy 1-Pot Massaman Curry

Crispy Baked Peanut Tofu ((vegan-option))

lb. shrimp ((seafood option — wild caught when possible))

Tbsp coconut oil

shallots, thinly sliced ((or sub 1 small onion))

cumin seed ((or sub powder))

coriander seed ((or sub powder))

Tbsp red curry paste ((we love Thai Kitchen brand))

baby potatoes

carrots,

light fat coconut milk

tsp ground cinnamon

2-3 Tbsp coconut aminos ((or sub tamari

maple syrup

Tbsp peanut butter

lime juice ((or lemon))

Cauliflower Rice, Rice,

Lime wedges

greens

salted peanuts, chopped

You have options for added protein or you can just stick with vegetables.&nbsp;To keep it vegan-friendly, follow the link above to make Crispy Peanut Tofu.&nbsp;Or, to keep this a 1-pot recipe, simply add (pressed) cubed extra-firm tofu to the curry in the last 10 minutes of cooking&nbsp;or sauté pressed tofu in a little oil and season with salt, pepper, and curry powder before cooking the curry. Set aside, then add back in in the last few minutes of cooking for best results.&nbsp;Alternatively, add meat such as shrimp or chicken to the curry once it's simmering (during step 4) and simmer until cooked completely through.&nbsp;

PROTEIN OPTIONS

Heat a large pot or dutch oven (we like this one) over medium heat. Once hot, add oil (or water) and shallot. Sauté 2 minutes, stirring frequently. Turn down heat if browning too quickly.

Add whole cumin and coriander seeds (or powder) and sauté for another 1-2 minutes, stirring frequently. Then add red curry paste and stir to combine. Cook for 1 minute more.

Add potatoes and carrots and stir to coat. Cook for 2 minutes. Then add coconut milk, water (starting with the lesser amount), cinnamon, cardamom, nutmeg, coconut aminos, maple syrup, and peanut butter. (Reserve lime juice for later).

The liquid should cover all of the ingredients — if it does not, add a bit more coconut milk or water to cover. Bring to a simmer over medium-high heat.&nbsp;Once it reaches a low boil, reduce heat to a simmer (add meat at this time if cooking with shrimp or chicken) and cook for 10-15 minutes uncovered. You don't want it boiling, so ensure it's cooking over low heat at a simmer.

Add lime in the last few minutes of cooking and stir. Then taste and adjust flavor as needed, adding more lime for acidity, salt or coconut aminos for saltiness, curry paste for heat / more intense curry taste, maple syrup for sweetness, cinnamon or nutmeg for warmth, or peanut butter for creaminess / more intense peanut flavor.&nbsp;Stir and cook a few minutes more. Then turn off heat and let stand for at least 5 minutes before serving (this allows the flavors to meld).

To serve, divide between serving bowls and enjoy as is or with a side of rice, cauliflower rice, quinoa, or steamed greens (optional). Fresh lime juice, cilantro, and roasted peanuts (optional) make lovely additions as well.

CURRY

Store cooled leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month. Reheat in the microwave or in a saucepan. Add more water or coconut milk as needed to rehydrate.

STORAGE

https://www.youtube.com/watch?v=VyJWLyKXHNw

Simple, 1-pot Massaman curry made without store-bought Massaman curry paste! Simply use spices you have on hand plus Thai red curry paste to achieve this flavorful, rich Massaman curry! Optional protein included for vegans, pescatarians, and meat eaters!

Full Recipe: https://minimalistbaker.com/easy-1-pot-massaman-curry/

Massaman curry is a fusion of Thai- and Indian-style curries, utilizing both a red-style curry paste (Thai influence) and dry whole spices like cumin, coriander, cinnamon, and nutmeg (Indian influence). Another essential ingredient is roasted peanuts, which add an extra layer of richness and texture to the curry. 
 
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Easy 1-Pot Massaman Curry | Minimalist Baker Recipes

Massaman curry is a popular Thai curry that is rich and creamy in flavor. This Beef Massaman Curry is made with beef, coconut milk, potatoes and peanuts.

(0.6kg) beef

Massaman curry paste

green cardamom seeds

shallots, peeled

coconut milk (5.6 fl oz each)

fish sauce,

potato,

palm sugar or brown sugar

cooking oil

Thai basil leaves

Coat beef in 1 tablespoon of oil and...

Coat beef in 1 tablespoon of oil and massaman curry paste. Stir well and set aside.

In a large pot, heat remaining oil over...

In a large pot, heat remaining oil over medium heat. Stir-fry the cardamom, cinnamon and star anise for 40 seconds. Add the whole shallots and fry until golden brown.

Add the beef and brown for 1-2 minutes....

Add the beef and brown for 1-2 minutes. Stir to mix well with the spices.

Add 1 can of coconut milk, 2 tbsp...

Add 1 can of coconut milk, 2 tbsp of fish sauce and 1/2 to 1 cup of water until the beef is just covered by the liquid. Stir well and then bring to the boil. Once boiling, turn heat down very low and cover. Gently simmer for 1 hour.

Add the remaining can of coconut milk, potatoes,...

Add the remaining can of coconut milk, potatoes, peanuts and half the basil leaves. Stir well. Taste and add a little more fish sauce if necessary.

Turn heat up to medium-low and cover. Cook...

Turn heat up to medium-low and cover. Cook for another 30 minutes or until potatoes are tender.

Once the potatoes are cooked, remove the curry...

Once the potatoes are cooked, remove the curry from the heat. Stir in the palm sugar, tamarind juice and remaining basil. Stir well and serve the curry with steamed rice.

Recipe video above. Epic combination - fall apart lamb shanks in a rich massaman curry sauce, a wildy popular dish at upscale Thai restaurants! The coconut and spice infused flavour of the curry sauce is a dead set perfect match with the flavour of lamb meat. Don&#039;t be fooled by the simplicty of this recipe - hours in the oven works magic. (Read in post if you are dubious!)SPICINESS - mild! Massaman curry is one of the mildest curries in Thai cuisine.

Lamb Shanks Massaman Curry

lamb

400 milliliters/ 14 ounces coconut milk (, full fat

chicken stock/broth (, low sodium (Note 4))

onion

400 grams/ 14 ounces small potatoes ((2.5cm/1" wide, halve if bigger))

Red chilli (, finely sliced (small = spicy, large = less spicy))

Coriander/cilantro

Preheat oven to 180°C/350°F (160°C fan).

Mix curry paste, coconut milk and stock in a 22 x 33cm / 9 x 13&quot; baking dish, preferably glass or ceramic (Note 5). Add onion, potato, star anise, cinnamon and lamb.

Turn shanks to coat in sauce, then cover with foil.

Bake in oven for 2 hours. Remove foil, bake for a further 1 hour (small shanks) or 1.5 hrs (medium to large shanks), turning lamb twice to brown evenly, until meat is so tender it can easily be teased apart with 2 forks.

Remove lamb onto plate. Carefully skim off excess fat off the surface (tilt dish, it&#039;s easier) - I get about 1/3 cup. Mix sauce in baking dish - it should be reduced down to a syrupy thickness (Note 6).

Serve lamb with sauce over jasmine rice, garnished with chilli and coriander. For a larger banquet, put the curry out on a platter to share!

Massaman Curry Paste Recipe พริกแกงมัสมั่น

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