Masaman curry traditionally cooked with chicken as they are known to be a "Muslim Curry". Alternatively beef or lamb but never pork. It has a unique flavour profile, unlike other Thai curries that has a fresh, citrusy note from fresh ingredients such as kaffir lime peel and leaves. Masaman has more of tonal sweet note in every bite, the flavours or dried spices such as cinnamon, nutmeg and mace and cardamom combined with fresh lemongrass and galangal, it makes this curry irresistibly delicious. If you love mild and rich curry this is something to master.
I recently started cooking this in sort of regular basis, when I want to have some put together flavours but no effort at all, this is my go to curry. If you have store- bought masaman curry paste in your fridge, the rest of the ingredients are pretty much available in your pantry for sure, If you want to make your own fresh paste, ( Click here ) for recipe.
Like any other curry , it is best serve with rice, for some people they like having their curries with roti or if prefer naan bread. It is perfectly fine, you need those to soak up the richness of the curry. If you fancy making your meal extra fancy serve with homemade roti. Recipe will be in next blogpost.
The ingredients if you are making your own paste, They are most likely available in an asian/ indian supermarket ( Click here ) for masaman curry paste recipe. If prefer store bought curry paste available in an asian/oriental supermarket or online if prefer. I hope you will find this recipe enjoyable and tasty as much as I do. Happy Cooking!
What you need to get
Masaman curry paste- available in an asian/oriental supermarket, or online. For homemade recipe (Click here ).
Cardamom pods - it is green in colour, available in an asian/ indian supermarket.
Dried bay leaf - easy to find, can be purchase in your local supermarket. Head to aisle where you can find the bottled spices. or world food section, If not asian supermarket is always an option.
Palm sugar- can be purchase in an oriental/asian supermarket, or online if easier.
Fish sauce- most local supermarket sells fish sauce, head to world food section, if not asian supermarket and online are also an option.
Tamarind paste or sauce- they have those different labelling but pretty much the same. definitely available in an asian supermarket, or online if its easier.
Q
Gaeng Masaman Gai
Full ingredients: Serves 6
1 kilo chicken legs cut in 3 or thighs on the bone
4 tbsp store-bought paste, or a portion of my homemade paste ( Click here ) for recipe
2 large potatoes, cubed
1 large white onion, cut crosswise
3 dried bay leaves
seeds of 4 cardamom pods
1/4 cup roasted peanuts, coarsely ground
800 ml coconut milk, 2 cans Tips: do not shake the can; separate top part of coconut milk when opened, use it to cook the paste first ( about 3-4 tbsp top part), it will have a dramatically make a difference to your sauce. Then make sure to mix well the rest of the coconut milk before adding to the curry sauce.
3- 4 tbsp cooking oil
Seasoning :
3-4 tbsp fish sauce, start with 3 then adjust
2 tbsp palm sugar
3 tbsp tamarind sauce
Method:
In a wok, heat oil over medium heat, stir fry masaman curry paste until aromatic, add thicker coconut milk/ coconut cream gradually , stirring constantly to avoid burning the paste. When oil starts to separate the paste is ready.
Add chicken, bay leaves, cardamom seeds and stir to mix well. Leave it cook for about 5 minutes, stir to sear both sides of the meat, making sure not to burn the paste.
Pour in the rest of the coconut milk. and stir. Let it come to boil. Add potatoes and white onions, and simmer for 35 minutes with lid.
Add seasoning, roasted peanuts and mix well. Let it simmer for another 5 minutes.
Serve with jasmine rice or roti . Garnish with ground peanuts or fried shallots. Enjoy!