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
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
4 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)
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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