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paris_yank:eat:preparein:recipes:massaman_curry [2026/02/13 07:42] – [Ingredients] parisyankparis_yank:eat:preparein:recipes:massaman_curry [2026/03/12 05:37] (current) – [See Also] parisyank
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 Its name is a corruption of the Persian word mosalman, meaning "Muslim," reflecting its origins in Thai Muslim communities and its historical ties to trade routes and cultural exchange. The dish is often served with rice and has been celebrated globally, including being ranked the #1 most delicious food in CNN’s 2011 and 2018 lists of the World’s 50 Most Delicious Foods. Its name is a corruption of the Persian word mosalman, meaning "Muslim," reflecting its origins in Thai Muslim communities and its historical ties to trade routes and cultural exchange. The dish is often served with rice and has been celebrated globally, including being ranked the #1 most delicious food in CNN’s 2011 and 2018 lists of the World’s 50 Most Delicious Foods.
  
-[[massaman_curry_history_and_culture|Massaman Curry History and Culture]] brings a rich and varied culture complimenting the varied and exotic ingredients.+[[massaman_curry_history_and_culture|History and Culture of Massaman Curry]] brings a rich and varied culture complimenting the varied and exotic ingredients.
  
-This recipe based on the recipe[([[https://www.feastingathome.com/massaman-curry/|Massaman Curry by Feasting at Home]] )] by [[https://www.feastingathome.com/|Sylvia, Feasting at Home]]+This recipe based on the recipe[([[https://www.feastingathome.com/massaman-curry/|Massaman Curry by Feasting at Home]] )] by [[https://www.feastingathome.com/|Sylvia, Feasting at Home]]. 
 + 
 +>Note: If you are into measuring, see the original Feasting at Home recipe for exact ingredient measurements.
  
 ===== Ingredients ===== ===== Ingredients =====
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 === Oils=== === Oils===
-  * **Coconut oil**: Used to bloom the curry paste with the spices. Adds a nutty, subtly sweet taste.+  * **Coconut oil**: Used to bloom the curry paste with the spices. Adds a nutty, subtly sweet taste. Actually, any oil can be used as the temperature is not raised to the //smoke point//. We use olive oil and cannot tell the difference.
  
 === Aromatics / mire poix === === Aromatics / mire poix ===
 +Aromatics like onions and garlic are not traditionally used in Thai cuisine and are omitted in this recipe.
    
 === Liquids & Flavoring === === Liquids & Flavoring ===
-  * **Thai red curry paste**: For ease we use //**Lobo brand**// Thai red curry paste[([[urlr.me/7EVgCB|Lobo Red Thai Curry Paste <Amazon.fr>]])] and enhance it with Massaman spices. You can use absolutely use Massaman curry paste, but it is harder to find and usually more expensive. When enhanced with spices, red curry paste is a great base for Massaman curry.+  * **Thai red curry paste**: For ease we use //**Lobo brand**// Thai red curry paste[([[https://urlr.me/7EVgCB|Lobo brand Red Thai Curry Paste <Amazon.fr>]])] and then enhance the paste with Massaman spices. You can use absolutely use Massaman curry paste, but it is harder to find and usually more expensive. When enhanced with spices, red curry paste is a great base for Massaman curry.
   * **Massaman Spices**: Coriander seeds and cumin seeds (toasting these seeds infuses the curry paste with their nutty, fragrant aromas) along with cinnamon, cardamom, cloves, and nutmeg -warm and comforting spices that bring the dish to life.   * **Massaman Spices**: Coriander seeds and cumin seeds (toasting these seeds infuses the curry paste with their nutty, fragrant aromas) along with cinnamon, cardamom, cloves, and nutmeg -warm and comforting spices that bring the dish to life.
   * **Full fat coconut milk**: Gives the curry a creamy texture and rich flavor.   * **Full fat coconut milk**: Gives the curry a creamy texture and rich flavor.
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   * **Tamarind puree or paste**: Balances the sweetness of the dish with a hint of sour flavor.   * **Tamarind puree or paste**: Balances the sweetness of the dish with a hint of sour flavor.
   * **Peanut butter** (optional): If used, adds an even richer, nutty flavor to the curry.   * **Peanut butter** (optional): If used, adds an even richer, nutty flavor to the curry.
-  * **Red Miso Paste**[(1)]: adds another dimension of umami flavor and complexity+  * **Red Miso Paste**[([[https://urlr.me/XEZAHB|Red Miso Paste <Amazon.fr>]])]: adds another dimension of umami flavor and complexity
  
-=== 'Soft Vegetables' ===+=== Vegetables ===
   * **Eggplant** always can be integrated into a Thai curry, especially a curry like Massaman Curry with rich spices and flavor.   * **Eggplant** always can be integrated into a Thai curry, especially a curry like Massaman Curry with rich spices and flavor.
  
-=== 'Firm Vegetables'=== +  * **Potatoes**: thin-skinned potatoes like Yukon gold or red potatoes are classic to a Massaman Curry. Most times, we substitute eggplant but either potatoes or eggplant can be used.
-  * **Potatoes**: thin-skinned potatoes like Yukon gold or red potatoes+
  
 === Garnish=== === Garnish===
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 ==== Accompaniments==== ==== Accompaniments====
  
-see [[Massaman Curry Thai Menu]]+  * see [[Massaman Curry Thai Menu]]
  
-starters +  * **starters** 
-fresh spring rolls+    * fresh spring rolls 
 +    * Samossas 
 +    * Dipping Sauce
  
-Dipping Sauce +  * Rice 
-Samossas+    * Basmati Rice
  
-Rice +  * Asian Cucumber Salad 
-Basmati Rice +  * Som Tom - Green Papaya Salad
-Asian Cucumber Salad +
-Som Tom - Green Papaya Salad+
  
 ===== Equipment ===== ===== Equipment =====
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 ===== Instructions ===== ===== Instructions =====
  
-  - Establish a [[benev_expert:eat:preparein:recipes:mise_en_place]] make sure that all of the equipment and ingredients are prepared and you have thoroughly read the recipe+1. Establish a [[benev_expert:eat:preparein:recipes:mise_en_place]] make sure that all of the equipment and ingredients are prepared and you have thoroughly read the recipe
   - Measure the spices, keeping the seeds separate from the ground spices.   - Measure the spices, keeping the seeds separate from the ground spices.
   - Toss the chicken slices with about 1/2 teaspoon salt.   - Toss the chicken slices with about 1/2 teaspoon salt.
  
- Parboil the potatoes. Add potatoes to a large pot and cover with cold water. Boil, then simmer 5-7 minutes before draining.+2. Parboil the potatoes. Add potatoes to a large pot and cover with cold water. Boil, then simmer 5-7 minutes before draining.
  
 3. Bloom the curry paste. Add coconut oil to a medium pot and bring the heat to medium. Sauté coriander and cumin seeds 2 minutes while stirring, then add shallots and ginger, stirring a minute more. Add cinnamon, cardamom, cloves, and nutmeg, and then the curry. 3. Bloom the curry paste. Add coconut oil to a medium pot and bring the heat to medium. Sauté coriander and cumin seeds 2 minutes while stirring, then add shallots and ginger, stirring a minute more. Add cinnamon, cardamom, cloves, and nutmeg, and then the curry.
 4. Add coconut milk and potatoes. Mix everything together, simmer 10 minutes. 4. Add coconut milk and potatoes. Mix everything together, simmer 10 minutes.
  
-. Add remaining ingredients. Add fish sauce, sugar, and tamarind paste. Whisk in the peanut butter. Add sliced chicken breast.+5. Add remaining ingredients. Add fish sauce, sugar, and tamarind paste. Whisk in the peanut butter. Add sliced chicken breast.
  
 6. Simmer. Simmer for 5 minutes, until chicken is opaque. Serve immediately over jasmine rice with desired garnishes. 6. Simmer. Simmer for 5 minutes, until chicken is opaque. Serve immediately over jasmine rice with desired garnishes.
 ===== Serving Suggestions ===== ===== Serving Suggestions =====
-  * A  +see [[massaman_curry_thai_menu|Mussaman Curry Dinner]] for a complete dinner serving in the Thai style.
-  * Crustgnon  +
 ===== Notes, Tips, Variations ===== ===== Notes, Tips, Variations =====
  
 === Variation === === Variation ===
-  * Use chicken thighs: If using chicken thighs instead, add them in step 4 with the potatoes. +  * Use **chicken thighs**: If using chicken thighs instead, add them in step 4 with the potatoes. 
-Make a seafood curry: Instead of chicken, shrimp makes a nice protein in this Thai curry. You could also sub any type of white fish. +  * Make a seafood curry: Instead of chicken, shrimp makes a nice protein in this Thai curry. You could also sub any type of white fish. 
-Use tofu: For a vegan or vegetarian option, simply use our Baked tofu or crispy tofu instead of the chicken. +  * **Tofu**: For a vegan or vegetarian option, simply use our Baked tofu or crispy tofu instead of the chicken. 
-Try a vegetable curry: Or skip the protein and add hearty vegetables like cauliflower, winter squash, zucchini, carrots, baby corn, or peas. +  * Try a **vegetable curry**: Or skip the protein and add hearty vegetables like cauliflower, winter squash, zucchini, carrots, baby corn, or peas. 
-Make vegan massaman curry: Use tofu or veggies instead of the chicken, and use a vegan fish sauce or lite soy sauce instead of the fish sauce.+  * Make **vegan massaman curry**: Use tofu or veggies instead of the chicken, and use a vegan fish sauce or lite soy sauce instead of the fish sauce.
  
-===Tips=== 
-  * Us 
  
 ===== Storing ===== ===== Storing =====
-  *__Refrigerator__ Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop until warm or reheat in the microwave. To freeze, store in a freezer bag for up to 3 months.+  *__Refrigerator__ Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop until warm or reheat in the microwave. 
 +  *__Freezer__ To freeze, store in a freezer bag for up to 3 months.
  
 ===== See Also ===== ===== See Also =====
-  * [[massaman_curry_thai_menu|Massaman Thai Curry Menu]]+  * [[massaman_curry_thai_menu|Thai Dinner Menu]] featuring Massaman Thai Curry
   * [[massaman_curry_history_and_culture|Massaman Curry History & Culture]]   * [[massaman_curry_history_and_culture|Massaman Curry History & Culture]]
paris_yank/eat/preparein/recipes/massaman_curry.1770986557.txt.gz · Last modified: by parisyank