Massaman Curry Recipe

Massaman Curry Recipe 

Ingredients:

• 1 lb (450g) beef or chicken, cut into bite-sized pieces
• 2 cups (480ml) coconut milk
• 2-3 tbsp massaman curry paste
• 1-2 tbsp fish sauce
• 1-2 tbsp palm sugar
• 1 onion, chopped
• 1-2 potatoes, chopped into bite-sized pieces
• 1/2 cup (120ml) roasted peanuts
• 1 cinnamon stick
• 2-3 cardamom pods
• 2-3 bay leaves
• 1 tsp tamarind paste
• Fresh cilantro, for garnish

Directions:

1. In a large pot or wok, heat up 1 cup (240ml) of coconut milk over medium-high heat until it begins to boil.

2. Add the massaman curry paste to the pot and stir until the paste is mixed with the coconut milk. Cook for a minute or two until fragrant.

3. Add the meat to the pot and stir until the meat is coated in the curry paste.

4. Add the remaining coconut milk, fish sauce, palm sugar, onion, potatoes, peanuts, cinnamon stick, cardamom pods, and bay leaves to the pot. Stir to combine.

5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-45 minutes, stirring occasionally, until the meat is cooked through and the potatoes are tender.

6. Add the tamarind paste to the pot and stir to combine.

7. Taste the curry and adjust the seasoning as needed with more fish sauce or palm sugar.

8. Serve the curry over steamed rice and garnish with fresh cilantro.

Enjoy your homemade Massaman Curry!

top 5 best Thai dishes

Thai cuisine is known for its bold flavors, colorful presentation, and the use of fresh ingredients. With its perfect blend of sour, sweet, spicy, and savory flavors, Thai food has gained popularity all over the world. Here are the top 5 best Thai dishes you should definitely try.

1. Pad Thai

Pad Thai is a classic Thai dish made with stir-fried rice noodles, vegetables, eggs, and tofu, along with a protein of your choice such as chicken, shrimp or beef. It is flavored with a combination of tamarind, fish sauce, sugar, and chili flakes. Served with bean sprouts, lime wedges, and crushed peanuts, it is a perfect balance of sweet, sour, and salty flavors.

2. Tom Yum Soup

Tom Yum Soup is a hot and sour soup made with shrimp, mushrooms, lemongrass, galangal, kaffir lime leaves, and chili peppers. This soup is known for its refreshing and spicy flavors, and is perfect for anyone looking for a light yet flavorful soup.

3. Green Curry

Green Curry is a popular Thai dish made with green curry paste, coconut milk, vegetables, and a protein of your choice such as chicken, beef or tofu. The green curry paste is made from a blend of green chili peppers, lemongrass, galangal, garlic, and shallots, which gives the dish its signature flavor.

4. Massaman Curry

Massaman Curry is a rich and flavorful dish made with tender beef, potatoes, peanuts, and a blend of spices such as cumin, coriander, and cinnamon. The curry has a slightly sweet flavor due to the addition of palm sugar and tamarind paste. It is a great comfort food that is perfect for colder months.

5. Mango Sticky Rice

Mango Sticky Rice is a popular Thai dessert made with sweet glutinous rice, coconut milk, and fresh mango. The rice is cooked with coconut milk and sugar, and is then topped with fresh slices of mango. This dessert is a perfect balance of sweet and savory, and is a must-try for anyone with a sweet tooth.

Thai cuisine has so much to offer and these are just a few of the many amazing dishes you can try. Whether you prefer sweet, sour, spicy, or savory flavors, there is always something for everyone in Thai food.

• Stir-Fried Tamarind Shrimp, 'Goong Pad Nam Makham Piek'



STIR-FRIED TAMARIND SHRIMP, 'GOONG PAD NAM MAKHAM PIEK'

A very simple but elegant dish, serve with freshly steamed jasmine rice and enjoy this slightly sour, mildly spicy shrimp.

For 4 Person(s)

INGREDIENTS

• 17 Large Shrimp
• 2 Tablespoons Chopped Onion
• 1 Tablespoon Fried Garlic
• 1 Tablespoon Fried Red Onion
• 2 Tablespoons Palm Sugar
• 1 Tablespoon Maggi Seasoning
• 1 Teaspoon Sriracha Sauce
• 3 Tablespoons Tamarind Concentrate Mixed with 1 tablespoon warm water
• 3 Tablespoons Vegetable Oil

 BUY INGREDIENTS FOR THIS RECIPE

Shell and devein shrimp. Heat vegetable oil in a wok, and fry the chopped onions until fragrant. Add salt, tamarind mixture, chile sauce, Maggi Seasoning, palm sugar, stir together well. Add shrimp and cook until done. Add a few whole dried chile while cooking (optional). Transfer to serving plate, and sprinkle with fried garlic and fried onion. Serve hot with jasmine rice.

TOM YUM SOUP /TOM YUM GOONG

Tom yum soup is a sour Thai soup. It is usually cooked with shrimp, which is called “Tom Yum 

 

INGREDIENTS

• 3 chili peppers
• 5 sprigs cilantro
• 2 tablespoon fish sauce
• 3 kaffir lime leaves
• 1 lemongrass
• 1-2 limes
• 5 Mushrooms
• 1 tablespoon Nam Prig Pow Optional
• 1 cup shrimp
• 4 cups water.

Method

Boil water in a 2 quart pot. Peel and de-vein the shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. Tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes.

Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl.

Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Let it boil. Add the shrimp and turn off the heat. Shrimp gets tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve.

Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland

Paneer Satay

It is made from sliced marinated paneer , and served with a sauce made of peanuts and chili sauce and garnished with shredded shallots, sambal (chili paste) and lime juice. The meat is marinated in spices and sweet soy sauce, in a process called bacem and is served with rice or lontong

1. 6-7Paneer (cut into long pieces)
   
2. 4 tsp- corn flour
3. 2 tsp- Fine flour
4. 2 tsp- Tomato Ketchup
5. 2 tsp- soy sauce
6. 2 tsp- Red Chili Sauce
7. 2 tsp- Schezwan Chutney
8. 2 tspPeanuts (roasted and coarsely ground)
9. 1 tsp- Ginger-garlic paste
10. 1 tsp- Honey
11. 5-6Garlic (finely chopped)
12. 1 pinch- Turmeric
13. to tastesalt -
14. as requiredOil -
15. as requiredWater -
16. 6-7stick

cooking instructions

1. step 1

   First of all, prepare a thick paste by adding all purpose flour, cornflour, salt, turmeric, tomato ketchup, soy sauce, schezwan chutney, red chili sauce, ginger-garlic paste and water in a mixing bowl. Then add paneer to it and mix it and then filter the paneer in hot oil.

step 2

When the paneer turns golden, take it out on a paper napkin and put a skewer in it

step 3

After that pour one spoon of oil in a pan. When the oil becomes hot, add garlic and peanuts and fry it. Then add soya sauce, tomato ketchup, red chili sauce, schezwan chutney and salt and mix all those things well.

step 4

Now mix 2 spoons of cornflour with water in a bowl and then put that celery in the pan. When the gravy becomes thick, add honey to it. After the gravy thickens completely, add paneer to it. Then cover it and cook it for 2 minutes.

step 5

Now turn off the gas, take out the paneer satay in a plate and serve it hot and enjoy it with evening tea. thank you

 chicken satay of Indonesia is prepared from chicken marinated in a mixture of coriander, turmeric, lemongrass, garlic, fresh ginger, salt, and pepper combined with an Indonesian sweet soy sauce

Ingredients

• 2 tablespoons creamy peanut butter

• ½ cup soy sauce

• ½ cup lemon or lime juice

• 1 tablespoon brown sugar

• 2 tablespoons curry powder

• 2 cloves garlic, chopped

• 1 teaspoon hot pepper sauce

• 6 skinless, boneless chicken breast halves - cubed

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Chicken Satay

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Why go out for Thai food when you can make it at home? These delicious Thai-style chicken satay are made of chicken marinated in a peanutty sauce, and then grilled.

Ingredients

• 2 tablespoons creamy peanut butter

• ½ cup soy sauce

• ½ cup lemon or lime juice

• 1 tablespoon brown sugar

• 2 tablespoons curry powder

• 2 cloves garlic, chopped

• 1 teaspoon hot pepper sauce

• 6 skinless, boneless chicken breast halves 

Directions

1. In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best 

2. Preheat a grill to high heat.

3. Weave the chicken onto skewers, then grill for 5 minutes per side.

Vegetarian Thai Green Curry Recipe

Here's a wonderful recipes of Veg Thai Green Curry with vegetables. Prepare Thai Green Curry paste in advance and make this curry on the go for a quick weeknight dinner and serve it along with hot steamed rice or a fried rice.

The Vegetarian Thai Green Curry is close to authentic Thai made from home made Thai green curry paste with the vibrant fresh hot chilli peppers and green coriander leaves, ground with lemon grass, I like to load it with the choicest vegetables making it simply delectable and spicy.

I personally like the curry being green, hence I grind some fresh coriander leaves or even Italian parsley, to give it a burst of emerald colour.

Serve the Vegetarian Thai Green Curry Recipe with a bowl of Steamed Rice or Jasmine Rice t o enjoy your Thai style Meal. 

The choice of vegetables for the curry is solely your choice and taste. You can make your choices from the following combinations. The list can be so imaginative, that I purely like to play with colours when I add my vegetables to the curry. So go ahead with yours.

1. Broccoli, Carrots and Bamboo Shoots
2. Red Bell Peppers, Zucchini, Apple
3. Pineapple and Peas
4. Peppers, Snow Peas, Tofu 
5.Yams, Mushrooms, Ginger

Cuisine: Thai

Course: Main Course

Diet: Vegetarian 

Ingredients

For Thai Green Curry Paste
• 5 Stalks Lemongrass
• 3 Green Chillies , chopped
• 1/4 cup Coriander (Dhania) Leaves , chopped
• 3 sprig Basil leaves
• 1 tablespoon Coriander (Dhania) Seeds , whole roasted
• 1 teaspoon Cumin seeds (Jeera) , roasted
• 1 teaspoon Whole Black Peppercorns
• 1 Onion , roughly chopped
• 1/4 cup Spring Onion (Bulb & Greens) , roughly chopped
• 3 cloves Garlic
• 1 inch Ginger
• Salt , to taste
For Thai Green Curry
• 400 ml Coconut milk , unsweetened
• 3 tablespoons Thai Green Curry paste
• 1 cup Broccoli , florets
• 1 Carrot (Gajjar) , sliced
• 1 Red Yellow or Green Bell Pepper (Capsicum) , diced
• 1/2 Green zucchini , quartered or thickly sliced
• 1 cup Water , or vegetable stock
• 1 tablespoon Brown Sugar (Demerara Sugar)
• 1 sprig Basil leaves , or kaffir lime leaves
• Salt , to taste
• 1 teaspoon Oil

Directions for Vegetarian Thai Green Curry Recipe

1. To begin making the Vegetarian Thai Green Curry recipe, we will first make the Thai Curry paste.

2. To do that, we will first have to prepare the lemongrass.  We will first have to trim away and discard any root section below the bulb base. We will also now remove the dried part of the root until we reach a stage we know that the root cuts easily and is tender. 

3. We don't use the leaf part of the lemon grass for the curry paste, you can use it for flavouring a tea or a soup.

4. Continue the same procedure for the remaining lemon grass stalks.

5. Add all the ingredients for the paste into a blender and a little bit of water. Cover the blender and grind the mixture to make a smooth paste.

6. After a few seconds of grinding, open the blender and stir to combine the rest of the ingredients that are required to make the paste - green chillies, coriander leaves, basil leaves, coriander seeds, cumin seeds, peppercorns, onions, spring onions, garlic, ginger and salt.

7. If required add a little more water to grind into a smooth paste.

8. Transfer the Thai curry paste and store it in a glass jar. You only need to use 3 tablespoons of the paste for a single recipe of Thai curry. So with this paste you will be able to make Thai curry at least 3 times over.

Method to make the Thai Green Curry

1. Next we will proceed to make the Vegetarian Thai Curry with this paste. Heat a teaspoon of oil in a heavy wok. Add in the vegetables like carrots, zucchini, broccoli and bell peppers.

2. Add in some salt and stir fry the vegetables on high heat until lightly tender. Once tender turn off the heat and keep aside.

3. Add a teaspoon of oil into the hot wok, next add in 2 to 3 tablespoons of the Thai curry paste and saute for a few seconds in the oil.

4. Next add in a cup of water and stir to combine into the curry. Next we will add in a tablespoon of brown sugar and finally 400 ml of the coconut milk.

5. Stir to combine all the ingredients. Once combined, add in the salt, stir and allow the mixture to thicken a little and come to a boil. 

6. Once the mixture comes to a boil, add in some torn basil leaves and the stir fried vegetables. Stir the mixture, give it a light boil and the Vegetarian Thai curry is ready to be served.

7. Serve the Vegetarian Thai Green Curry Recipe with a bowl of Steamed Rice or Jasmine Rice to enjoy your Thai style Meal.