Best 13 Massaman Curry Recipes

CHICKEN MASSAMAN CURRY

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
• Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.

MASSAMAN BEEF CURRY

Steps:

• Heat oil in a wok over high heat. Stir in curry paste and heat until bubbling. Add beef and coconut milk; cook and stir until beef is browned, 7 to 10 minutes. Stir in potato, onion, fish sauce, lemon juice, chili peppers, lime leaves, and brown sugar. Cook for 5 minutes, reduce heat, and simmer until beef is tender, 20 to 30 minutes. Sprinkle peanuts on top.

MASSAMAN CURRY

Steps:

• Heat oil in a large, heavy pot over medium-high. Season beef with salt and pepper. Working in batches, sear beef, flipping once, until deep golden brown, 3 to 4 minutes per side. Transfer to a bowl.
• Remove fat from pot and wipe out any blackened bits. Reduce heat to medium, then stir in sliced onion and curry paste, scraping up browned bits from bottom of pot. Cook, stirring occasionally, until onion is softened, 5 minutes. Slowly stir in 1 can coconut milk and 1/2 cup water.
• Cut beef into 1-inch chunks; return to pot along with any juices. Bring to a simmer, then reduce heat to low and cook, partially covered, 1 hour.
• Remove lid and stir in fish sauce, tamarind mixture, brown sugar, bay leaves, cinnamon, cardamom, peanuts, potatoes, and remaining onion wedges and 1 can coconut milk. Season with salt and pepper. Return to a simmer and continue to cook, partially covered, until meat and potatoes are tender, about 1 hour more. Check seasoning and add more salt or fish sauce if desired. Serve, with rice, herbs, and cucumber relish.

MASSAMAN CURRY SHORT RIBS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat for 2 minutes; add vegetable oil. Sear 3 to 4 ribs at a time in the hot oil until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Remove ribs and set aside.
• Stir curry paste, ginger, and garlic into the hot pot, scraping up the beef fat and browned bits with a wooden spoon at the bottom of the pot, for about 2 minutes. Pour in coconut milk. Stir in turmeric, curry powder, cumin, chile powder, and garlic salt.
• Carefully place your short ribs back into the pot and stir in a folding motion so that the ribs are covered in the curry sauce.
• Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

MASSAMAN CURRY PASTE

Steps:

• Place dried chile peppers in a small bowl and cover with warm water; soak until rehydrated, about 20 minutes. Drain.
• Heat a skillet over medium heat. Cook and stir cumin seeds, coriander seeds, peppercorns, and whole cloves in hot skillet until fragrant, 3 to 5 minutes. Transfer spices to a small bowl to cool completely. Grind spices into a fine powder using a spice grinder or mortar and pestle.
• Return skillet to medium heat. Cook and stir cinnamon, mace, nutmeg, cardamom in hot skillet until fragrant, 2 to 3 minutes. Transfer spices to a separate small bowl to cool.
• Process garlic, onion, lemon grass, rehydrated chile peppers, ginger, shrimp paste, and salt in a food processor until smooth. Add all spices and process until smooth and well-mixed.

CHICKEN MASSAMAN CURRY

Steps:

• Dry-toast the chiles de arbol and guajillo chiles in a medium cast-iron or nonstick skillet over medium heat until lightly blackened in spots, 30 seconds to 1 minute per side. Transfer to a medium bowl and cover with hot water; let sit for 20 minutes to soften. Drain.
• Meanwhile, add the shrimp paste foil packet and the coriander, cumin, cardamom, cloves and cinnamon to the skillet. Toast the shrimp paste (in the foil), about 1 minute per side and stir to toast the spices until golden brown in spots and very fragrant, about 2 minutes total. Remove the foil packet and transfer the spices to a bowl. When completely cool, remove the shrimp paste from the foil and discard the foil. Grind the spices into a powder in a spice grinder.
• Turn the heat up to medium-high. Add the lemongrass, galangal, garlic, cilantro roots and shallot and toast until blackened in spots, about 3 minutes. Transfer to a food processor and pulse until finely chopped. Add the drained chiles, toasted shrimp paste, ground spices, nutmeg and 3/4 teaspoon salt. Pulse and scrape down the food processor multiple times until you have a fine paste.
• Place the curry paste and 1/2 cup coconut milk in a large pot or Dutch oven over medium heat. As the mixture cooks down, stir more frequently, scraping the bottom, until the oil separates and the paste sticks aggressively to the pan, 6 to 8 minutes. Add 3 tablespoons tamarind, the tablespoon fish sauce and tablespoon palm sugar and cook, stirring, a few seconds. Add the chicken thighs and turn in the curry paste to coat. Add the rest of the coconut milk, the peanuts, bay leaves, star anise, 1 teaspoon salt and 1 cup water.
• Simmer gently, partially covered, until the chicken is almost cooked through and the liquid has reduced slightly, 40 minutes. Tuck in the potatoes and onion, making sure the potatoes are submerged in the liquid. Simmer, partially covered, until the potatoes are fork tender, about 20 more minutes. Add 2 more tablespoons of tamarind. Taste and adjust with more tamarind, fish sauce, sugar and salt, if necessary. There might be a layer of bright orange oil on top. Feel free to skim some of it off, but it is traditional to leave some oil in the curry.
• Serve with the steamed jasmine rice.

SHORTCUT CHICKEN MASSAMAN CURRY

Steps:

• Combine the curry paste and 2 tablespoons coconut milk in a large saucepan over medium heat. Keep stirring and scraping the mixture until it sticks to the pan and starts to brown, 5 minutes. Add the fish sauce and stir for a few seconds, then add the potatoes, peanuts, bay leaf, lemongrass, onion, the rest of the coconut milk, 1 cup water and 1/2 teaspoon salt. Simmer gently, stirring occasionally, until the potatoes are tender, 15 to 20 minutes. Meanwhile, toss together the sliced chicken with 1/2 teaspoon salt in a bowl and let sit at room temperature. Add the chicken to the sauce and simmer gently until just cooked through, 4 to 5 minutes. Remove the bay leaf and lemongrass. Serve with the rice.

MASSAMAN CHICKEN CURRY

Steps:

• Par boil the potatoes, drain and set aside.
• To make the paste, place the peppercorns, cinnamon, cumin and corriander in a frying pan and cook over medium heat for 2 minutes, or until aromatic.
• Cool the spice mixture, then add it to a food processor, together with the chilli, shallots, ginger, lemongrass, garlic and peanuts. Process until you have a smooth paste.
• Add the oil to a large, heavy based pan, and heat on a medium heat.
• Add the chicken pieces, and cook until browned. You might need to do this in batches.
• Remove the chicken from the pan and set aside.
• Still on a medium heat, add the spice mixture and fry gently for about 1 minute.
• Add the coconut milk and cook on medium heat for about 5 minutes.
• I like my curry paste super-smooth, so at this stage I remove from heat, cool for a few minutes and then add to a blender, and blend the coconut milk and spice mixture until it's a smooth, creamy mix. Return to the pan. This step is entirely optional.
• Add the sugar to the coconut milk mixture, and cook on medium for a further 3 minutes.
• Return the chicken to the pan and add in the potatoes, bay leaf, cardamon pods, fish sauce and tamarind.
• Bring to the boil, then reduce and gently simmer for 30-40 minutes, or until chicken and potatoes are cooked.
• Add the extra peanuts 5-10 minutes before finish cooking.
• Serve with steamed rice and/or roti.

INSTANT POT® MASSAMAN BEEF CURRY

Steps:

• In large bowl, toss beef with garam masala and garlic powder. Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef in 2 batches; cook 2 to 4 minutes on first side, or until browned. Turn and cook 2 to 4 minutes on second side, or until browned. Select CANCEL.
• Return all beef to insert. Stir in shallots and gingerroot; stir in potatoes. Stir in coconut milk, broth and soy sauce. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• In small bowl, beat lime juice, cornstarch, brown sugar and fish sauce with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 30 to 60 seconds, stirring frequently, until thickened. Select CANCEL. Serve over rice with peanuts and cilantro.

MASSAMAN BEEF CURRY FROM TYPHOON

Steps:

• Carefully spoon the top coconut cream 1 cup and set aside. In med pot stir together remaining milk the thin part, beef cubes and water. Simmer till tender, 1 1/2 hours. In pan add the reserved milk and add the curry paste to dissolve, then the tamarind juice and palm sugar. Simmer to blend flavors. Add rest of the veggies and simmer till tender and serve over jasmine rice.

MASAMAN, MASSAMAN, MUSSUMAN CURRY TOFU

Steps:

• In a saucepan, stir fry curry paste with half the can of coconut milk until combined. Add remaining coconut milk and heat until boiling.
• Add remaining ingredients (except sugar and lime juice) and cook until potatoes and carrot soften and start to absorb flavors. About 20 minutes.
• Remove bay leaves and cinnamon stick, add sugar and lime juice and gently stir until combined.
• Serve over jasmine rice and top with crushed peanuts.
• *Note: For a variation try one small potato and one small sweet potato.

MASSAMAN CHICKEN CURRY

Steps:

• Pflanzenöl in einem großen Topf erhitzen, die Hähnchenkeulen von allen Seiten scharf anbraten, aus dem Topf nehmen. Nun die Massaman-Curry-paste hineingeben und mit der Butter 4 Minuten anschwitzen. Zwiebeln, Süßkartoffeln, Kürbis, Ingwer und Hähnchen zugeben und alles ordentlich miteinander verrühren. Mit Kokosmilch und Geflügelfond ablöschen, Deckel darauf geben und 10 Minuten köcheln lassen, dann Deckel abnehmen und weitere 10 Minuten köcheln lassen. Das Curry in eine große Schüssel geben und mit der Garnitur bestreuen. Nach Wahl pur essen oder mit 200 g gekochtem Duftreis servieren.

MASSAMAN CURRY

Steps:

• In a wok, heat oil over low heat. Sautee onion until softened. Add garlic, 5-spice powder, cumin, cayenne, turmeric, and 1/2 tsp salt. Sautee, stirring frequently, approx. 1 minutes. Whisk in the broth and coconut milk. Simmer. Stir in the potatoes and cook over low heat until they are almost tender. Add chicken, cover, and simmer for 10 minutes. Add the garbanzo beans and cook until the chicken is done.