MASSAMAN CURRY PASTE RECIPES

Name: Massaman Curry Paste
Yield: makes about 1 cup
Ingredients: 12 dried bird chiles; 11 cloves garlic, peeled; 3 lemongrass stalks, tough outer layers removed, thinly sliced; 1 medium shallot, thinly sliced; 1 1½” piece peeled galangal or ginger, thinly sliced; 1 tablespoon vegetable oil; 6 whole cardamom pods; 6 whole cloves; 1 1” piece cinnamon stick; 2 tablespoons coriander seeds; 2 teaspoons cumin seeds; ½ cup cilantro root and/or stems; ¼ cup salted, dry-roasted peanuts; ½ teaspoon ground nutmeg; ½ teaspoon ground turmeric; ½ teaspoon kosher salt; A spice mill or a mortar and pestle

MASSAMAN CURRY PASTE RECIPE | BON APPéTIT

Massaman Curry Paste Recipe | Bon Appétit image

Most of the ingredients for this homemade Massaman curry paste can be found at Asian markets or in the Asian section of the supermarket.

Provided by Uncle Boons, NYC

Yield makes about 1 cup

Number Of Ingredients 17

Ingredients

12 dried bird chiles
11 cloves garlic, peeled
3 lemongrass stalks, tough outer layers removed, thinly sliced
1 medium shallot, thinly sliced
1 1½” piece peeled galangal or ginger, thinly sliced
1 tablespoon vegetable oil
6 whole cardamom pods
6 whole cloves
1 1” piece cinnamon stick
2 tablespoons coriander seeds
2 teaspoons cumin seeds
½ cup cilantro root and/or stems
¼ cup salted, dry-roasted peanuts
½ teaspoon ground nutmeg
½ teaspoon ground turmeric
½ teaspoon kosher salt
A spice mill or a mortar and pestle

Steps:

Preheat oven to 350°. Soak chiles in warm water in a small bowl 15 minutes; drain and pat dry.
Toss chiles, garlic, lemongrass, shallot, and galangal with oil on a rimmed baking sheet. Roast, tossing once, until fragrant and chiles are golden brown, 6–8 minutes. Let chile mixture cool.
Meanwhile, combine cardamom, cloves, cinnamon, coriander, and cumin in a small dry skillet and toast over medium heat until fragrant, about 2 minutes; let cool. Gently crush pods and remove cardamom seeds from pods; discard pods. Grind spices in spice mill or with mortar and pestle.
Transfer spices to a food processor; add chile mixture, cilantro, peanuts, nutmeg, turmeric, and salt, and process to a smooth paste.
DO AHEAD: Paste can be made 1 month ahead. Cover and chill, or freeze up to 6 months.

CHICKEN MASSAMAN CURRY RECIPE | ALLRECIPES

Chicken Massaman Curry Recipe | Allrecipes image

This curry, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.

Provided by pct2

Categories World Cuisine Asian Thai

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
3 tablespoons curry paste
1 (3/4 inch thick) slice ginger, minced
1?¼ pounds skinless, boneless chicken breast meat - cubed
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
? cup peanut butter
3 cups peeled, cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice

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.

Nutrition Facts : Calories 689.6 calories, CarbohydrateContent 47.3 g, CholesterolContent 73.3 mg, FatContent 41.2 g, FiberContent 5.5 g, ProteinContent 38.1 g, SaturatedFatContent 22.4 g, SodiumContent 1220.7 mg, SugarContent 14.2 g

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BEEF MASSAMAN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES

Inspired by her teenage travels to Thailand, Jodie’s rich, hearty aromatic beef curry is what weekends were made for. The curry paste is a proper arm workout and makes far more than you need, so simply freeze whatever you don’t use for another day. Job done!
From jamieoliver.com
Total Time 2 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 809 calories per serving

1. To make the paste, toast the chillies in a wok on a medium heat for 3 to 4 minutes. Pound in a pestle and mortar with 2 teaspoons of sea salt until fine.
2. Toast the coriander seeds, cloves, fennel seeds and white peppercorns in the wok for 3 minutes on a low heat. Tip into your pestle and mortar with the chillies, add 1 tablespoon of coconut cream and pound to a paste – put some welly into it!
3. Peel the lime zest, then finely chop the rind and pound with the chillies.
4. Peel and finely slice the galangal, trim the lemongrass, discarding the tough outer layer, and finely chop. Peel the garlic, wash and chop the coriander roots or stalks, and peel and finely slice the shallots (setting aside a large handful of sliced shallots for later). Char your chopped ingredients in a hot wok over a high heat for 2 to 3 minutes.
5. Add your charred ingredients to the paste mixture and continue to pound until smooth, adding 1-2 tablespoons more of coconut cream if needed. Alternatively, scrape the paste and charred ingredients into a liquidiser with a little extra coconut cream and pulse until smooth.
6. Add the shrimp paste to the wok, fry it off for 1 minute, then bash or whiz with your curry paste until combined. (You now have enough paste for another 5 or 6 curries).
7. To make the curry, toast the peanuts in a dry wok for 3 to 4 minutes or until golden, then set aside.
8. Roughly chop the meat into 4cm chunks.
9. Put your wok back on a medium heat and add 75ml coconut cream and 2 heaped tablespoons of the curry paste. Give it a good stir and let it bubble away for a couple of minutes.
10. Tip in the beef, peanuts and coconut milk, and bring to the boil.
11. Reduce the heat to low, cover, and leave to tick away for 45 minutes, stirring occasionally.
12. Peel and roughly chop the onion, then peel the potatoes and chop into 3cm chunks. Add to the wok, along with the fish sauce and palm sugar, then give everything a good stir. Cover and continue cooking for 25 minutes, or until the sauce has thickened and the potato is soft, adding a splash of boiling water to loosen, if necessary. Have a taste and season with a little more fish sauce, if needed.
13. For the salad, trim the beans and steam with the bok choi for 3 minutes or until just cooked – you want the beans to be soft enough to bend, but with a little bite. Run under cold water and then cut into three and tie into knots. Shave the carrots into long ribbons with a speed peeler, then score the length of the cucumber with a fork and slice into rounds. Arrange on a platter with the beansprouts and fresh herbs.
14. For the dressing, peel and finely chop the garlic and galangal, deseed and finely chop the chilli. Finely zest 1 lime, then roll and squeeze the juice of both into a small bowl. Add the garlic, galangal, chilli, fish sauce, vinegar and sugar, and whisk to combine. Pour over the salad just before serving.
15. Cook the rice according to the packet instructions.
16. Heat 4 tablespoons of vegetable oil in a pan over medium-high heat and fry the reserved shallots until golden and crispy. Tip onto a plate lined with kitchen paper and leave to drain.
17. Scatter the crispy shallots over the rice and serve with the curry and salad.

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Calories 906 kcal per serving

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While it's unclear whether the origin of this Thai curry dish is Muslim, Indian, or Malaysian, one thing is for sure: it's absolutely delicious. Massaman curry paste is chock-full of fragrant spices, from coriander and cumin to cardamom and cinnamon, and gives the beef-and-potato stew a rich flavor base.
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