Background and History:
Massaman Curry is a beloved Thai dish with a history influenced by both Middle Eastern and Indian cuisines. Its name is believed to have originated from “Mussulman,” a term used to describe Muslims. This curry is known for its rich, nutty, and slightly sweet flavors, making it a favorite in Thai and international cuisine.
- 1 lb boneless, skinless chicken breast or thigh, cut into bite-sized pieces
- 2 cups coconut milk
- 2-3 tablespoons Massaman curry paste
- 1 large potato, peeled and cubed
- 1 onion, sliced
- 1/2 cup roasted unsalted peanuts
- 2 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2-3 kaffir lime leaves
- 1 cinnamon stick
- 2-3 cardamom pods
- Cooking oil
- Salt to taste
Preparation Time: 15 minutes
Cooking Time: 30 minutes
- Heat some cooking oil in a large pan or wok over medium heat. Add the Massaman curry paste and cook for a few minutes until fragrant.
- Add the chicken pieces and cook until they begin to brown.
- Pour in half of the coconut milk and stir until well combined with the curry paste.
- Add the remaining coconut milk, potatoes, sliced onion, cinnamon stick, cardamom pods, kaffir lime leaves, and half of the peanuts. Stir well.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20-25 minutes or until the chicken is cooked and the potatoes are tender.
- Stir in the tamarind paste, fish sauce, and brown sugar. Add salt to taste.
- Serve the Massaman curry hot, garnished with the remaining peanuts. It’s delicious with jasmine rice or naan.
Nutrition Facts: (Per serving)
- Calories: 400
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 75mg
- Sodium: 800mg
- Total Carbohydrates: 25g
- Dietary Fiber: 4g
- Sugars: 7g
- Protein: 30g
- Adjust the amount of curry paste to your desired level of spiciness.
- Massaman curry can be made with beef, lamb, or tofu for a vegetarian option.
- If anyone at your table has allergies, ensure that the curry paste and other ingredients are safe for them. Modify the recipe as needed to accommodate dietary restrictions or allergies.