Massaman Curry is the love child borne at the crossroads of Asia and India. Brought over centuries ago through trade, the Thais adopted the stronger spices of India and melded them with herbaceous overtones that you can only find in Southeast Asia. Think lemongrass and lime.
The key to creating a very fragrant massaman curry is toasting your spices. If you don't have a mortar and pestle, get one. It gives you control of how fine or coarse you make your spices. A coffee grinder might grind your spices too fine.
Be sure to roast your vegetables well. This adds depth to your curry and reduces the bitterness raw vegetables might add. Be deliberate as you roast them. Get them to the point of tenderness, but no further.
When blending your ingredients be sure to pulse every minute, so as not to overheat your curry in the blender. As the sides build up, pause and push down the blend towards the blades so that you get everything fully incorporated.
You should always toast your curry with a little oil in a pot before adding the rest of your ingredients. A few minutes on a medium-high heat is enough to bring out the true flavor of your spices. My standard toasting oil is grapeseed, but with dishes that call for coconut milk, I'll use coconut oil instead.
For this Massaman Curry recipe, I decided on using shrimp, but you can substitute it for any protein you like. Chicken is most popular, but a lean cut of beef works just as well. For a veggie twist, you can use tofu or stick with carrots and asparagus.
Always tear your basil and or cilantro just before serving. It ensures your herbs stay green and allows them to release their fragrance right before eating.
Falls in love with pineapple juice, it's traditional companion.
Stir memories of a Bangkok hostel balcony. Bellies filled with Massaman after an intoxicating night.
In the spice chest you'll find Indian migrants like cloves and cinnamon.
Suggestions and Alternatives:
- Swap the shrimp for beef or chicken. For a vegetarian option, select tofu or large chucks of carrots and asparagus.
- Cashews are our personal preference, but peanuts can be used instead.
- The Massaman Curry can keep for up to a week refrigerated and a few weeks frozen.
- Rice is commonly served alongside. We recommend a jasmine rice or brown for a healthier alternative.
- For a lighter coconut milk-based dish, try Tom Kha Gai -Thai Chicken Coconut Soup
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- 5 whole Red Thai chilies chopped
- 10 cloves garlic crushed
- 3 stalks lemongrass chooped
- 1 medium shallot chopped
- 1/2 hand galangal sliced
- 1 tablespoon coconut oil quality
- 1 tablespoon cardamom seeds toasted
- 6 whole cloves toasted
- 2 tablespoons cinnamon whole
- 2 tablespoons coriander seeds toasted
- 2 teaspoons cumin seeds toasted
- 1/2 cup cilantro fresh
- 1 teaspoon nutmeg ground
- 1/2 teaspoon turmeric ground
- 1/2 teaspoon salt kosher
- 1 12 oz. coconut milk unsweetened
- 1 whole potato diced
- 1 whole cinnamon stick whole
- 1 pound shrimp fresh
- 1 teaspoon brown sugar light
- 1 whole lime fresh
- 1 tablespoon fish sauce quality
- 1 tablespoon cashews crushed
- 1 whole Thai chilies fresh
- 4 leaves Thai basil fresh
- 2 tablespoons coconut oil quality
- 2 tablespoons massamam curry paste
- Preheat oven to 350°.
- Toss whole chilies, crushed garlic, chopped lemongrass, chopped shallots, and sliced galangal with oil and place on baking sheet. Roast all tossing once, until fragrant. 6–8 minutes. Set aside.
- Meanwhile, combine cardamom seeds, cloves, coriander seeds, and cumin seed in a small dry skillet and toast over medium heat until fragrant, about 2 minutes; let cool.
- crush cardamom pods and remove cardamom seeds from pods; discard pods. Grind all spices in spice mill or with mortar and pestle. Preferably a Mortar and Pestle.
- transfer spices to a blender; add chile mixture, cilantro, peanuts, nutmeg, turmeric, and salt, and process to a smooth paste.
- If your blender is having trouble catching all the ingredients add a little water to the blender but not more than 1/2 cup.
- in a medium size pot add curry paste and coconut oil cook for 2 minutes.
- add one potato peeled and diced to 1/2 inch.
- cook for 2 minutes.
- add coconut milk and cook covered for 4 minutes.
- lower heat from medium to low heat. add peeled and deveined shrimp, red Thai chilies, fish sauce, and brown sugar.
- cook for 2 minutes and add cinnamon stick.
- remove from heat let sit 2 minutes.
- after soup is served in bowl add lime wedge and tear basil.
- sprinkle crushed cashew over soup.