Massaman curry hails from Thailand but is enjoyed widely in Southeast Asia. I first tasted this dish while visiting my husband’s aunty and uncle in Malaysia which is interesting as massaman is not a native Thai word, but may have been derived from the Malay word masam, which means “sour”. This dish is something I love to eat regardless of whether the weather is hot or cold — making it the perfect year-round dish! Instead of using chicken you can substitute beef or lamb, which are more traditional.
The paste
4 | Garlic cloves, chopped |
2 | Red chillies, or use 3 chillies if required |
2 slices | Galangal, chopped (Main) |
1 stalk | Lemongrass, white part only, chopped (Main) |
2 | Shallots, chopped |
1 bunch | Fresh coriander, stems only, chopped |
2 Tbsp | Cooking oil |
1 tsp | Shrimp paste |
The curry
1 Tbsp | Cooking oil |
1 pinch | Ground cloves |
¼ tsp | Ground cumin (Main) |
1 pinch | Ground cardamom |
300 g | Chicken thighs, cut into cubes |
300 g | Potatoes, peeled and cut into cubes |
1 | Cinnamon stick |
400 ml | Coconut milk (Main) |
1 | Red capsicum, medium, cut into bite-sized pieces |
1 Tbsp | Peanut butter |
1 Tbsp | Tamarind puree (Main) |
2 Tbsp | Fish sauce |
2 Tbsp | Brown sugar |
Directions
- Place all the paste ingredients into a bowl and use a hand blender to make into a paste (alternatively use food processor)
- Place a wok or a large pot over medium-high heat and add a tablespoon of oil. Wait until the oil warms up and add all the paste. Stir and cook the paste for 5 minutes or until the colour has darkened.
- Add cumin, cloves and cardamom.
- Add chicken and potato to the wok/pot and cook for a couple of minutes on medium-high heat.
- Add coconut milk, cinnamon stick and capsicum and cook for 10-15 minutes or until potatoes and chicken are cooked through.
- Season with peanut butter tamarind puree, fish sauce and sugar.
- Serve with a sprinkle of peanuts if you have them and some steamed jasmine rice.