Massaman Curry {Simple Recipe} – WellPlated.com

Massaman Curry is a light, barely candy, and flippantly tangy Thai curry made by simmering meat, potatoes, greens, in a mix of coconut milk and aromatic curry paste. It tastes thick and creamy, richly fragrant, and oh-so-wonderful!

Why You’ll Love This Massaman Thai Curry Recipe

• No Massaman Curry Paste Wanted. To make a straightforward Massaman curry recipe, I selected to physician up Thai purple curry paste (which is extensively accessible at grocery shops, whereas Massaman paste is just not) with the nice and cozy Massaman spices that make it distinctive.
• Customizable. For add-ins, I stored the normal potatoes, added carrots for a dietary enhance, and opted for rooster for the protein. However curry recipes are splendidly versatile! Be at liberty so as to add different veggies (like inexperienced beans or child corn) and/or swap out the rooster for chickpeas or tofu to make your Massaman curry vegetarian.
• Principally Fingers-Off. Whereas it won’t be fairly as straightforward as a set-it-and-forget-it recipe like Sluggish Cooker Butter Hen or Instantaneous Pot Lentil Curry, when you prep the substances and get the recipe began, you may step away from the range whereas this Massaman curry recipe cooks.
• You’ll Love Ahead to Leftovers. Thai Massaman curry is a kind of wonderful dishes that tastes even higher after a day or two within the fridge. All these flavors have time to combine and mingle, making your curry further tasty! (This Vegetarian Chili can also be scrumptious for days.)

About Thai Curry

So the place does Thai Massaman curry match within the spectrum of Thai curry recipes? I’m glad you requested!

Thai curry encompasses a broad class of dishes that encompass meat and/or greens cooked in a creamy, vibrantly spiced coconut milk-based sauce, often served with rice.

In comparison with Indian curries (like Hen Tikka Masala), Thai curries cook dinner extra rapidly, use extra recent (vs. dried) herbs and spices, and their sauce tends to be slightly thinner.

• The colour of the curry relies upon upon the kind of curry paste used to make it. Every curry sort has its personal distinctive taste profile.
• Pink curry makes use of purple curry paste and tends to be the spiciest (see Thai Hen Curry, or Pumpkin Curry), inexperienced curry makes use of inexperienced curry paste and is extra natural (I find it irresistible in Chickpea Curry), and yellow curry is made with yellow curry paste.
• Massaman curry and Panang Curry are distinctive in that they’re made with dried spices, whereas purple, yellow, and inexperienced curry pastes are made with recent ones.

Massaman curry differs from Panang curry in its use of heat spices, like cinnamon and coriander (Panang curry is extra thick and nutty).

Massaman curry is the sweetest Thai curry; it’s not spicy, although you may add purple pepper flakes or Sriracha to style.

For a special sort of curry with related flavors, take a look at Japanese Curry.

Learn how to Make Massaman Curry

The Substances

• Hen Thighs. Tender, juicy rooster thighs work superbly in Massaman Thai curry. Hen thighs are wealthy in protein and iron. It’s also possible to use rooster breasts on this recipe.
• Thai Pink Curry Paste. This ingredient is essential to the deep, wealthy taste of the Massaman curry. It’s a taste powerhouse that may’t be substituted.
• Ginger + Garlic. This basic duo helps construct intense taste.
• Spices. A daring mix of cumin, coriander, and cinnamon provides depth and heat to the curry.
• Coconut Milk. To attain the best consistency whereas holding issues gentle, we’re utilizing a mixture of full-fat coconut milk and lightweight coconut milk. If you happen to desire a richer curry, you need to use completely full fats.
• Potatoes. As this Potato Curry demonstrates, creamy potatoes are fabulous in curry recipes, as a result of the chunks grow to be creamy and take in the curry taste. Don’t skip them.
• Carrots. Candy and tender carrots are scrumptious on this curry. They’re additionally full of nutritional vitamins and fiber.
• Fish Sauce. Daring umami goodness. The fish sauce actually boosts the general taste of the curry (and doesn’t style like fish!). It’s extensively accessible, and if you wish to cook dinner Thai meals, it’s a essential buy.
• Peanut Butter. Provides wealthy, peanut butter taste to the curry and helps make it thick and creamy.
• Lime. A contact of lime juice and zest add brightness and acidity.
• Peanuts. For a scrumptious crunch.
• Cilantro. For freshness that enhances the opposite flavors.

The Instructions

1. Bloom the Spieces. Warmth the curry paste with the aromatics and spices. Add the coconut milk and PB.

2. Add the Carrots and Potatoes. Or some other veggies you select.

3. Add the Hen. Simmer.

4. End. Take away the pot from the warmth, then zest and juice the lime into it. Serve with chopped peanuts and cilantro. ENJOY!

Storage Ideas

• To Retailer. Refrigerate rooster Massaman curry for as much as 4 days.
• To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low warmth or within the microwave.
• To Freeze. I don’t advocate freezing coconut milk based mostly dishes or dishes with potatoes, and the feel is just not good as soon as thawed and the coconut milk will separate.

What to Serve with Massaman Curry

Recipe Ideas and Methods

• Stir and Prepare dinner Till the Curry Paste Is Aromatic. In step one of the recipe, you’ll add the curry paste and spices and stir for two to three minutes. Don’t rush this half! This step entails blooming the spices, which makes them extra aromatic and flavorful. It actually makes the distinction between a stellar curry and one which’s ho-hum.
• Have Your Substances Able to Go. Though there’s a protracted simmer required for this rooster Massaman curry recipe, the primary few steps go by rapidly and also you received’t have time to pause for chopping or measuring substances.
• Lower the Greens Into Evenly Sized Items. This ensures that they’ll all be completed cooking on the similar time. You don’t need some tender potatoes and a few which are laborious and uncooked tasting!