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Masamman Curry..Bring home a piece of Thailand.. :-)

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Masamman Curry is a typical Southern Thai dish, which can be prepared with any meat or Tofu. Ever since I saw this dish being made in an episode of Masterchef Australia, I decided to make it myself. I don’t know how authentic it tastes. We had it with rice and loved it. I got the recipe from Real Thai Recipes.

Masamman Curry

Source:Real Thai Recipes

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Masamman Curry..Bring home a piece of Thailand.. 🙂
Masamman Curry is a typical Southern Thai dish, which can be prepared with any meat or Tofu. Ever since I saw this dish being made in an episode of Masterchef Australia, I decided to make it myself. I don't know how authentic it tastes. We had it with rice and loved it. I got the recipe from Real Th
Servings
Ingredients
Curry paste
Servings
Ingredients
Curry paste
Instructions
  1. Cut the potatoes and onions into bite-sized pieces and keep aside.
  2. Add the oil to the pan and turn on to medium high. Fry 4 tablespoons of the curry paste for about 3-4 minutes, until fragrant. Keep stirring during the process so that it doesn't burn. Add the chicken pieces. Fry for about 2-3 minutes until the chicken is sealed on the outside. Add 1 cup of the coconut cream. Simmer for about 2-3 minutes until the oil separates. Youu2019ll see reddish oil starting to float to the top.
  3. Add the potatoes, peanuts onions and the cup of coconut milk. Simmer for a few minutes.
  4. Add the cinnamon, cardamom seeds, cassia leaves. Mix well.
  5. Simmer, stirring in between, until the mixture browns and a good deal of oil comes on to the top (about 15-20 minutes). If it gets too dry, add some water. Add the fish sauce, palm sugar and tamarind juice at the end. Taste and adjust the flavour to suit your liking.
  6. Curry Paste
  7. Dry roast the dry spices except nutmeg powder in a pan on medium heat for about 2-4 minutes, until fragrant . It is best to roast one at a time. The chillies should be browned. Roast the shrimp paste wrapped in tin foil for a few minutes too.
  8. Soak the dried chilies until soft, then take out the seeds and inner bits and chop finely.
  9. Pound the paste in a stone mortar pestle. Start by grinding up the dried spices until powdered, then set aside. Put the chillies in the mortar and pound until uniformly smashed, then add the rest of the ingredients, starting from the hardest and driest, working up to the softest at the end. Then add the dried spice powder back in and the shrimp paste. Mix well. If using a food processor, just grind all the ingredients together.
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  1. Kalpana Roy says:

    I have made this twice now and my family appreciates it a lot.
    I first had Masamman curry when I went to the U.S. (and got quite addicted to it) but coming back I did not find a single restaurant serving Thai food, which also served masamman curry, so I decided to make it at home. The only change which I make to your version is I use bite size mutton pieces (as they have more flavor than chicken) and grind my peanuts coarsely and use a much lesser amount.
    I usually have it with plain rice or peas-pulao and thai garlic chilly sauce. Tastes amazing! Thanks for sharing this recipe 🙂

  2. Mareena Jerrish says:

    Thank you for sharing your tips and feedback. 🙂

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