Massaman Curry
Not exactly the most visually appealing picture, but this dish was so delicious! Massaman curry is somewhat similar to red curry, but it differentiates itself by the use of Indian spices, particularly cardamom, cloves, cinnamon, and cumin. This makes it like a Thai / Indian fusion. I also added peanut butter, which is decidedly non-traditional, which makes it a bit of a massaman / panang curry fusion. This recipe is significantly simplified and the result is delightful -- would recommend giving it a try!
Active Time: 25 min
Total Time: 35 min
Ingredients
> chicken thigh (2/3 lb, cubed)
> carrot (1 large, peeled + diced 1/4 inch thick)
> baby potatoes (2/3 lb, cubed)
> shallots (2, thinly sliced)
> lemongrass paste (1 tsp)
> coconut cream (14 oz can)
> red curry paste (1/4 cup)
> chicken stock / water (1/2 cup)
> Kaffir lime leaf (4)
> cinnamon (1/4 tsp)
> cardamom (a little bit)
> nutmeg (a little bit)
> cumin (1 tsp)
> coriander powder (1 tsp)
> maple syrup (1.5 tbsp)
> peanut butter (1.5 tbsp)
Instructions
1. In a heavy-bottom pot, saute shallots in neutral oil over medium-high heats for a couple of minutes.
2. Add the curry paste, and cook for about a minute or until the paste "becomes drier", about 1-2 minutes.
3. Add the lemongrass paste, coconut cream, chicken stock, Kaffir lime leaves, cinnamon, cardamom, nutmeg, cumin, coriander powder, maple syrup, and peanut butter. Stir to combine. Then add potatoes, carrots, and chicken.
4. Bring the curry to a mixture and let simmer for 15 minutes, stirring frequently. Towards the end, adjust the flavor as needed.
5. Serve over rice, and optionally with fresh lime juice / cilantro.
Notes/Tips:
> Some shops also sell massaman curry paste; this is essentially red curry paste with cinnamon, cardamom, and nutmeg. If using massaman curry paste, omit these other spices.
> Feel free to adjust the amount of curry paste depending on the intensity. I accidentally added too much of the curry paste AND it was more salty than usual, so I compensated by adding an additional 9oz can of coconut cream.
> As with most creamy mixtures, DO NOT bring the curry up to a boil. Cook it at a simmer throughout, and don't cook it too long (otherwise, the curry will begin to separate).
> Feel free to substitute whatever ingredients you want -- shrimp, chicken, tofu, other root vegetables, etc. I had some leftover taro so I threw some of that in here as well.