Massaman curry is one of the most unique Thai curries. It originated in southern Thailand. This curry represents a thick sauce with a mild, slightly sweet taste and a lot of vegetables.
Thai Massaman Curry in Instant Pot or Stovetop
Asian cuisine burst into my life at the age of 18. At university, I studied at a foreign faculty and I had the opportunity to meet a girl from Bangladesh.
We lived in the same student dormitory. Once she called me to a big Indian holiday, where for the first time in my life I tried their national cuisine. It seemed to me that everything, before eaten by me, was tasteless and lean. The contrast was hot, spicy, vibrant, and insanely tasty.
Perhaps it was then that I became interested in food from other countries. Much has been tried, but I give Curry a special place in my culinary development.
How to make massaman curry?
- Heat the oil in a deep frying pan or wok.
- Add garlic, ginger and curry paste, chicken and cook over high heat for no more than a minute.
- Add carrots, corn, and onions. Shake a jar of coconut milk and add it to the pan.
- Stir well and wait until the mixture begins to bubble.
- This will prevent further clotting of milk.
- Reduce the heat, cover the pan, and cook for 10-12 minutes until the chicken is ready.
- Add chopped French beans and broccoli inflorescences. Salt to taste, if necessary, and cook under the lid for another three minutes.
- During this time, the vegetables will become crispy.
- If you want softer vegetables, cook a few more minutes. Before serving, sprinkle the dish with lime juice.
What do you eat with massaman curry?
The leading side dish for curry is rice. You do not have to cook jasmine rice or basmati. It can be ordinary round or long-grain rice, order to your taste. You can also boil lentils or chickpeas.
Nauru bread is great for a curry. These are thin Indian flapjack that you will dip directly into the sauce. You can bake them yourself in a pan or buy one. You can also use roti or chapati bread, which serves as cutlery.
Do not forget about potatoes – regular or even sweet potatoes. You can boil it and cut it into pieces. Mash or fry in oil with spices. And also bake in the oven in a peel. Make a fresh vegetable salad. Cucumbers, tomatoes, and a lot of greens are perfect.
Vegetarian Massaman Curry Recipe
To make it, replace the chicken with extra-hard tofu. Only it is worth adding at the end, along with French beans and broccoli inflorescences. This will be enough for the tofu to absorb the aromas of curry. You can also use smoked tofu for a special flavor.
Tips to make Thai Massaman Curry in Instant Pot or Stovetop
If you want a more hearty meal, add potatoes to the curry. So you will avoid the fate of cooking a side dish, getting a full-fledged independent dish. Add potatoes after frying the chicken.
What is Massaman curry taste like?
The taste of Thai Massaman curry is bright, rich, and moderately spicy. It does not include curry leaves. But, curry paste contains caraway, galangal, and lemongrass. They mix with sour tamarind. And create an incredible base for both meat and vegetarian recipes.
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Is massaman curry Indian?
Historically, Massaman Curry has been Thai. This dish was brought to Thailand by Persian merchants. And soon became an integral part of their cuisine.
Historians believe that the name Massaman came from the word “Mussulman”, a synonym for Muslims. The dish was born from Indian and Malay influences. And the main flavors come from spices directly related to Indian curry.
How To make Thai Massaman Curry in Instant Pot or Stovetop
- 1.5 lbs. boneless skinless chicken breast or thighs, cut into bite-size
- 1 tbsp light olive oil
- 1/2 inch ginger grated or pureed
- 2 cloves garlic grated or pureed
- 4 oz Maesri Thai Masaman Curry (1 can)
- 1 cup carrot chunks (1 large or 2 small carrots)
- 1 cup onion 1 medium onion cut in cubes or sliced
- 14 oz. cut baby corn (1 can or less, based on your taste)
- 14 oz. coconut milk (1 can)
- Add after cooking the curry
- 1 cup french beans cut in bite size pieces
- 1 cup broccoli florets
- A light squeeze of lime before serving
- Heat oil in a pan. Add finely chopped garlic, ginger and curry paste. Then lay out the coarsely chopped chicken, mix and cook over high heat for about a minute.
- Add slices of carrots, baby corn (chop into 2 parts) and onions.
- Shake a jar of coconut milk, open and pour everything into a pan. Mix well, close the pan with a lid and cook over medium heat for 10-12 minutes.
- Add French beans, broccoli inflorescences and cook for another 3 minutes. Salt, if necessary. This time is enough for the vegetables to be crispy. If you like soft vegetables, cook a few more minutes.
- Before serving, sprinkle the finished dish with lime juice, garnish with parsley.
- Coconut milk with high-fat content may freeze when stored in the refrigerator. To melt it, put pieces of frozen milk in a saucepan and cook over low heat, stirring constantly, until it melts.
- Instead of lime juice, lemon juice is perfect.
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