Traditional Thai dish, Massaman Curry blends aromatics, coconut milk, potatoes and cashews.
Course Condiment
Cuisine thai
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 8people
Calories 109kcal
Ingredients
5wholeRed Thai chilieschopped
10clovesgarliccrushed
3stalkslemongrasschooped
1mediumshallotchopped
1/2handgalangalsliced
1tablespooncoconut oilquality
1tablespooncardamom seedstoasted
6wholeclovestoasted
2tablespoonscinnamonwhole
2tablespoonscoriander seedstoasted
2teaspoonscumin seedstoasted
1/2cupcilantrofresh
1teaspoonnutmegground
1/2teaspoonturmericground
1/2teaspoonsaltkosher
112 oz.coconut milkunsweetened
1wholepotatodiced
1wholecinnamon stickwhole
1poundshrimpfresh
1teaspoonbrown sugarlight
1wholelimefresh
1tablespoonfish saucequality
1tablespooncashewscrushed
1wholeThai chiliesfresh
4leavesThai basilfresh
2tablespoonscoconut oilquality
2tablespoonsmassamam curry paste
Instructions
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.