Thai Massaman Curry

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Thai Massaman curry is more aromatic than spicy: it features cinnamon, cardamom, and nutmeg. This is uncharacteristic for Thailand, and such curry is referred to as 'child-friendly' here. There is a belief that this version of curry made its way to Thailand from Iranian cuisine, but the inclusion of fish sauce is a distinctly Thai characteristic.

Ingredients

Poultry - 1 piece
Potato - 30 oz
Coconut Milk - 25 fl oz
Thai Bird's Eye Chili - 3 pieces
Vegetable Oil - 0 fl oz
Onion - 1 head
Ginger - 0 oz
Garlic - 2 cloves
Chicken Broth - 10 fl oz
Lemongrass - 3 pieces
Turmeric - 2 spoons
Cashew - 5 oz
Ground coriander - 1 tablespoon
Black Cumin (Cumin) - 2 spoons
Cardamom - ½ spoons
Tamarind Paste - 1 tablespoon
Lime - 1 piece
Shrimp - 2 spoons
Fish Oil - 0 fl oz
Raw cane sugar - 2 spoons

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Heat vegetable oil in a wok.

Step 3

Sauté the diced onion and sliced chili on high heat.

Step 4

Add the minced garlic and ginger. Sauté for 1–2 minutes, just to release their aroma.

Step 5

Then add lemongrass, bay leaf, turmeric, cashews, coriander, cumin, and cardamom.

Step 6

Add the broth, tamarind sauce, shrimp paste, fish sauce, lime juice, and sugar. Stir and bring to a boil.

Step 7

Add the chicken cut into large pieces and stir to coat the meat with the sauce.

Step 8

Pour in the coconut milk and add the coarsely chopped potatoes. Stir, bring to a boil, and then reduce the heat to low. Cook for 30–40 minutes, stirring occasionally.