Join me on a flavourful adventure as we explore the origins of Massaman Curry, a Thai dish that fuses the best of Indian and Southeast Asian flavors. From its humble beginnings in the royal courts of Thailand to its rise as a global food phenomenon, this aromatic and spicy dish has captured the hearts (and taste buds) of foodies all over the world. Get ready for a culinary explosion as we embark on a kitchen adventure of taste and discovery! Massaman curry is one of my favorite dishes to cook.
Massaman curry, the king of all Thai curries, is a dish that has taken the world by storm. This fragrant and creamy curry is known for its unique blend of spices that create a complex flavour profile like no other. Unlike other Thai curries that are typically spicy and sour, massaman curry has a milder heat and a touch of sweetness from ingredients like coconut milk and palm sugar.
I first discovered massaman curry on a trip to Thailand and I have been in love with it ever since. I remember sitting in a small local restaurant, sweat pouring down my forehead as I tried to handle the spiciness of the green curry I had ordered. The owner noticed my struggle and recommended I try the massaman curry instead. It was love at first bite.
Now, let’s get to the good stuff – the recipe! Here’s what you’ll need to make this delicious massaman curry for 4 people:
What You Need:
- 2 tablespoons of vegetable oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 2 tablespoons of grated ginger
- 2 tablespoons of massaman curry paste
- 1 lb of boneless chicken thighs, cut into bite-sized pieces
- 1 can of coconut milk
- 2 tablespoons of fish sauce
- 1 tablespoon of palm sugar
- 1 cup of water
- 1 red bell pepper, sliced
- 1 potato, peeled and cubed
- 1 carrot, peeled and sliced
Let’s Get Cooking:
- Heat the oil in a large pan over medium heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes until soft and fragrant.
- Add the curry paste and cook for another 2-3 minutes until fragrant.
- Add the chicken and cook for 5-7 minutes until browned on all sides.
- Add the coconut milk, fish sauce, palm sugar, and water. Stir to combine and bring to a boil.
- Reduce the heat to low and simmer for 20-25 minutes until the chicken is cooked through.
- Add the red pepper, potato, and carrot and continue to cook for another 10-15 minutes until the vegetables are tender.
- Serve hot with steamed rice
I love to serve this dish with some jasmine rice and a refreshing cucumber salad on the side. Trust me, once you try this delicious and easy-to-make massaman curry recipe, you’ll be hooked!
The Saucy Hen 