Massaman curry paste 2in1 with creamed coconut milk

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The flavors of the massaman curry paste (nam phrik kaeng matsaman) come from spices that are not frequently used in other Thai curries. 

This paste has coconut milk inside pack, so zou can just add waterr amd boil it, then add masman curry paste, and only then are meat, potatoes, onions, fish sauce or salt, tamarind paste, sugar, coconut milk and peanuts added. Massaman is usually eaten with rice

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Massaman Curry (gaeng matsaman – แกงมัสมั่น) 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. It’s typically served with rice or roti

Ingredients

  • 4 tablespoons curry paste (below, or bought)

  • 3 tablespoons oil

  • 1 leg and 2 thighs chicken

  • 1 cup coconut cream + 1 cup coconut milk

  • 1 cup white potatoes

  • 1 cup :onions:, or peeled whole shallots

  • cardamom pods

  • 1/4 cup roasted peanuts, whole

  • 1 tablespoon palm sugar

  • 1″ piece of cinnamon stick

  • 2 dried :cassia leaves:

  • 2 tablespoons fish sauce (or to taste)

  • 2 tablespoons tamarind paste (or to taste)

Directions

  1. Cut the potatoes and onions into bite-sized pieces and wash the chicken.
  2. Add the oil to the pan and turn on to medium high. Fry 4 tablespoons of the paste until fragrant, about 3-4 minutes. Keep stirring so it doesn’t burn.
  3. Add the whole chicken pieces. Fry until the chicken is sealed on the outside, about 2-3 minutes.
  4. Add 1 cup of the coconut cream (top part of the can if using canned – don’t shake the can). Simmer until the oil separates, about 2-3 minutes. You’ll see reddish oil starting to float to the top.
  5. Add the potatoes, peanuts and onions and the 1 cup of coconut milk. Simmer for a few minutes.
  6. Add the cinnamon, cardamom seeds, cassia leaves. Mix well.
  7. Simmer (and stir well) until the mixture browns and a good deal of oil comes to the top. About 15-20 minutes. If it gets too dry, add some water. Add the fish sauce, palm sugar and tamarind juice at the end. Taste – you may need to adjust the flavor if it’s not salty or sour enough.
  8. Serve with rice or roti.

Note:

You can use lamb or beef for this recipe as well. If using either of those, cut into bite sized cubes and boil in coconut milk (not the cream) for about 30 minutes before adding to the curry to soften the meat. If your meat is already really soft, you can skip this.

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Massaman curry paste 2in1 with creamed coconut milk

Massaman curry paste 2in1 with creamed coconut milk

The flavors of the massaman curry paste (nam phrik kaeng matsaman) come from spices that are not frequently used in other Thai curries. 

This paste has coconut milk inside pack, so zou can just add waterr amd boil it, then add masman curry paste, and only then are meat, potatoes, onions, fish sauce or salt, tamarind paste, sugar, coconut milk and peanuts added. Massaman is usually eaten with rice

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