CHICKEN MASSAMAN CURRY (KAENG MATSAMAN KAI) RECIPE
[Photograph: Leela Punyaratabandhu] For maximum flavor, it is best to use bone-in pieces of chicken in this curry. The dried spices are optional, but recommended. Note: Massaman has several spelling variants. Look for anything resembling "massaman" or "masman" on the...
Provided by Leela Punyaratabandhu
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Spoon out about 3/4 cup of the creamy part of the coconut milk that rises to the top of the can and put that in a large heavy-bottomed pot along with the curry paste. Fry the mixture over medium-high heat until the coconut milk starts to turn oily.
- Add the chicken drumsticks to the pot along with the remaining coconut milk, sugar, fish sauce, tamarind pulp, and just enough water to barely cover the chicken.
- Bring the mixture to a boil over medium-high heat; immediately reduce the heat to medium to achieve a simmer. Let the chicken stew, covered, for 10 minutes.
- Add the potatoes, shallots, and dried spices (if used) to the pot. Add more water, if necessary to make sure all ingredients are submerged. Adjust the heat to maintain a simmer. Continue to cook, covered, until the chicken, potatoes, and shallots are tender, 15 to 20 minutes.
- Stir in the peanuts (if used). Remove the curry from heat and let it cool down a bit before serving with steamed jasmine rice. This Recipe Appears In My Thai: Chicken Massaman Curry (Kaeng Matsaman Kai)
Nutrition Facts : Calories 802 kcal, Carbohydrate 52 g, Cholesterol 237 mg, Fiber 5 g, Protein 55 g, SaturatedFat 23 g, Sodium 1328 mg, Sugar 18 g, Fat 43 g, ServingSize serves 4, UnsaturatedFat 0 g
THAI MASAMAN CURRY (KANG MASAMAN)
This is an unusual Thai curry in that it contains peanuts and tamarind water and there are many variations. It is equally good prepared with chicken, rather than beef. King Rama V1 said in one of his poems, 'A lady who makes a good masaman will never be short of suitors'.
Provided by Olha7397
Categories Meat
Time 2h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Put the steak and water in a pan and bring to the boil. Lower the heat, cover and simmer for 1 hour or until the meat is tender.
- To make the curry paste: Put the chilies in a pan with the pepper, coriander, cumin, lemon grass, cinnamon, cardamom and nutmeg. Cook over low heat until the mixture browns, stirring constantly. Transfer to a mortar and pound to a smooth paste. Add the remaining ingredients and pound the mixture until smooth.
- Remove the meat from the pan with a slotted spoon and set aside. Add the coconut cream (coconut milk) to the liquid in the pan and heat gently, stirring frequently. Add the peanuts and a little nam pla. Boil the liquid until reduced in volume by one third. Add the prepared curry paste and simmer for about 5 minutes, stirring constantly.
- Return the meat to the pan and cover with a tight fitting lid. Bring back to the boil and continue cooking until the meat is very tender. Add the tamarind water with coconut sugar and nam pla to taste. Serve hot. Serves 6.
- NOTE: Tamarind.Also known as asam or assem. An acid flavoured fruit resembling a bean pod. Sold as dried tamarind pulp in blocks and is dark brown in colour. The dried tamarind pulp must be made into tamarind water before using:-Soak about 1 ounce tamarind pulp in 1 1/4 cups water for 5 to 10 minutes, then squeeze, strain and use the water. The longer left to soak, the stronger the flavour.
- Lime, lemon or mango juice or vinegar may be used as substitutes but the flavour of the finished dish but will not be the same. Tamarind paste should be refrigerated once opened, in which case it will keep indefinitely. Both tamarind pulp and tamarind paste are available at Asian stores.
- Terasi.Also known as balachan/blacan (Malaysian) Kapi (Thailand) and ngapi (Burma). A kind of pungent shrimp paste, used in very small quantities.
- Coconut sugar.Also known as palm sugar. Brown sugar may be substituted.
- Nam pla is Thailand fish sauce.
- Lemon grass, fresh lemon grass is available from Asian stores. The lower third of the stalk, the bulb like portion, is the part to use when a recipe specifies 'chopped or sliced lemon grass'. Alternatively, the whole stalk may be bruised and added during cooking, but then it should be removed before serving. Dried lemon grass is a good substitute:--Soak in hot water for about 2 hours before using then remove from the dish before serving. 1 Tablespoon dried lemon grass is roughly equivalent to 1 stalk fresh. Powdered lemon grass is also available.
- The Encyclopedia of Asian Cooking.
Nutrition Facts : Calories 785.7, Fat 61.6, SaturatedFat 23.9, Cholesterol 117.4, Sodium 831.7, Carbohydrate 19.5, Fiber 5.3, Sugar 4.9, Protein 43
THAI BEEF MASSAMAN CURRY
This recipe is from Brigitte Hafner. When I made it I found I had to add quite a bit of water in the last 15 minutes to stop it getting too dry, just keep an eye on it and stir frequently. I used rump steak as that was all I had, but I marinaded it for 24 hours in a tenderising marinade and it was absolutely amazing. I made this in a nonstick wok so you may like to use more oil if you don't have one of these. Also, I used pre-cooked potatoes to make it a little faster and just reheated them in the curry (but they would taste nicer cooked in).
Provided by Chickee
Categories Curries
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Trim meat of excess fat and sinew and cut into 2-3cm cubes.
- Heat the oil in a heavy-based pot and fry the onion until brown.
- Add the meat, season and continue to brown all over.
- From top of the coconut milk tin, scoop out the thick cream and add to the pot.
- Add curry paste, lower the heat and cook gently for about 5 minutes.
- Add the water, remaining coconut milk, cinnamon and bay leaves and simmer, covered, for 1 hour.
- Add the potatoes and cook for another 30 min or until the meat and potatoes are tender. You may need to add a little water as the curry is cooking.
- Season to taste with fish sauce, palm sugar (see TIP) and tamarind paste.
- Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.
- ---TIP---.
- Shaving palm sugar can be a pain, especially when the sugar is a little dried out. I buy it in discs, so now I just pop a disc in a cup with a little water (about 1 T) and microwave it on high for 30 seconds. Stir, and you will find it dissolves. You can then add this liquid to your curry to taste.
Nutrition Facts : Calories 648.1, Fat 49.7, SaturatedFat 29.4, Cholesterol 32.7, Sodium 452.6, Carbohydrate 45.8, Fiber 8, Sugar 7.8, Protein 11.5
More about "thai masaman curry kang masaman food"
GAENG MASSAMAN NEUA (THAI MASSAMAN CURRY WITH BEEF) …
From seriouseats.com
Cuisine ThaiTotal Time 3 hrs 45 minsCategory Dinner, Lunch, EntreeCalories 1091 per serving
MASSAMAN CURRY - WIKIPEDIA
From en.wikipedia.org
MASSAMAN CURRY - HOW TO COOK (QUICK AND EASY …
From tasteasianfood.com
EASY, AUTHENTIC THAI CHICKEN MASSAMAN CURRY RECIPE
From tastythais.com
CHICKEN MASSAMAN CURRY (EASY 1 POT MEAL) - FAVORITE …
From favfamilyrecipes.com
MASSAMAN CURRY | RECIPETIN EATS
From recipetineats.com
EASY 1-POT MASSAMAN CURRY - MINIMALIST BAKER RECIPES
From minimalistbaker.com
EASY MASSAMAN CURRY - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
THAI MASSAMAN CHICKEN CURRY RECIPE - BBC FOOD
From bbc.co.uk
THAI MASSAMAN CHICKEN CURRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 222Calories 663 per servingCategory Dinner, Entree, Lunch
MASSAMAN CURRY {EASY RECIPE} – WELLPLATED.COM
From wellplated.com
5/5 (3)Total Time 50 minsCategory Dinner, Main CourseCalories 731 per serving
MASSAMAN BEEF CURRY. THAI FOOD - PHOTOS BY CANVA
From canva.com
MASSAMAN CURRY (BEEF IN CREAMY CURRY SAUCE) - RASA MALAYSIA
From rasamalaysia.com
ENJOY BOWLS OF MASSAMAN CURRY AND GLASS NOODLE SALAD AT …
From indulgexpress.com
THAI FOOD MASSAMAN CURRY - PHOTOS BY CANVA
From canva.com
BEEF MASSAMAN CURRY | THAI RECIPES | SBS FOOD
From sbs.com.au
SIMPLE THAI MASSAMAN CURRY RECIPE! - YOUTUBE
From youtube.com
THAI MASSAMAN CURRY PASTE RECIPES | MARION'S KITCHEN
From marionskitchen.com
THAI VEGETARIAN MASSAMAN CURRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE BEST THAI CHICKEN MASSAMAN CURRY - MINISTRY OF CURRY
From ministryofcurry.com
MASAMAN CURRY RECIPE - THAITABLE.COM
From thaitable.com
CHICKEN MASSAMAN CURRY RECIPE - TASTING TABLE
From tastingtable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love