Recipe of Quick Thai Massaman Curry

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, thai massaman curry. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Thai Massaman Curry is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Thai Massaman Curry is something which I have loved my whole life. They’re nice and they look wonderful.

Find Deals on Thai Massaman Curry in Groceries on Amazon. Thai massaman curry is a rich, very flavorful yellow curry. Though the ingredient list is lengthy, it's a one-pot dish that's ready in about an hour, and it's fairly easy to make. This is a rather mild curry that is savory and slightly sweet and the flavor can be adjusted to perfectly suit your taste.

To get started with this particular recipe, we must first prepare a few components. You can cook thai massaman curry using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Thai Massaman Curry:

1. Take 1 Chicken Breast
2. Make ready 1 Large Potato
3. Take 2 Cloves Garlic
4. Make ready 1/2 White Onion
5. Prepare 50 g Massaman Curry Paste: you can find this in the Asian stores
6. Prepare 250 ml Coconut Milk
7. Take 100 ml Chicken Stock

You'll find it most often served with beef, chicken, or lamb over steamed white rice. What I love about this recipe: Massaman Curry (gaeng matsaman - ??????????) is a Southern Thai curry which has a lot of Indian influence. Massaman is an old way of saying "Muslim", for many of the dry spices were carried to Thailand by early Muslim traders. Like Indian curries, this curry is heavy on dry spices and very aromatic.

Instructions to make Thai Massaman Curry:

1. Wash, dry and cube chicken. Fry in a pot with a bit of oil.
2. Dice the onion and garlic and add to the chicken. Cook until the onion becomes translucent.
3. Add the Massaman Curry Paste to the pot and cook it until fragrant. Stir in the coconut milk and bring to a boil.
4. Peel and cube your potato and add it into the pot with the stock. Cover with a lid and cook on a low fire for 30 minutes stirring occasionally.
5. When the potatoes are cooked throughout, salt and pepper to your taste. If the curry is too thick, add some more water and stir through.
6. Serve on a plate of rice or with sides of your choice.

Massaman is an old way of saying "Muslim", for many of the dry spices were carried to Thailand by early Muslim traders. Like Indian curries, this curry is heavy on dry spices and very aromatic. Massaman curry is a unique Thai curry that is not fiercely hot. It is is a rich curry of Persian origin which has been wonderfully assimilated into the classic Thai cuisine in the Southern region of Thailand. Thai massaman curry is an adaptation of Malaysian & Indian curries incorporating potatoes, cumin, and coriander prevalent in those cuisines.

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