Massaman Potato Curry Recipes
CHICKEN MASSAMAN CURRY
This curry, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.
Provided by pct2
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
- Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.
Nutrition Facts : Calories 689.6 calories, Carbohydrate 47.3 g, Cholesterol 73.3 mg, Fat 41.2 g, Fiber 5.5 g, Protein 38.1 g, SaturatedFat 22.4 g, Sodium 1220.7 mg, Sugar 14.2 g
MASSAMAN CURRY
While it's unclear whether the origin of this Thai curry dish is Muslim, Indian, or Malaysian, one thing is for sure: it's absolutely delicious. Massaman curry paste is chock-full of fragrant spices, from coriander and cumin to cardamom and cinnamon, and gives the beef-and-potato stew a rich flavor base.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 2h15m
Yield Serves 6 to 8; Makes 12 cups
Number Of Ingredients 16
Steps:
- Heat oil in a large, heavy pot over medium-high. Season beef with salt and pepper. Working in batches, sear beef, flipping once, until deep golden brown, 3 to 4 minutes per side. Transfer to a bowl.
- Remove fat from pot and wipe out any blackened bits. Reduce heat to medium, then stir in sliced onion and curry paste, scraping up browned bits from bottom of pot. Cook, stirring occasionally, until onion is softened, 5 minutes. Slowly stir in 1 can coconut milk and 1/2 cup water.
- Cut beef into 1-inch chunks; return to pot along with any juices. Bring to a simmer, then reduce heat to low and cook, partially covered, 1 hour.
- Remove lid and stir in fish sauce, tamarind mixture, brown sugar, bay leaves, cinnamon, cardamom, peanuts, potatoes, and remaining onion wedges and 1 can coconut milk. Season with salt and pepper. Return to a simmer and continue to cook, partially covered, until meat and potatoes are tender, about 1 hour more. Check seasoning and add more salt or fish sauce if desired. Serve, with rice, herbs, and cucumber relish.
NEW POTATO AND TOFU MASSAMAN CURRY (V) (VG)
This smooth yet spicy vegan curry packs a tasty punch. It's filled with New potatoes and peanuts and is the perfect mid-week meal.
Provided by seasonalspuds
Time 55m
Yield Serves 4
Number Of Ingredients 38
Steps:
- Bring a pan of salted water to the boil and cook the potatoes for 10 minutes.
- Cut the tofu into small cubes, coat in cornflour and fry in the vegetable oil until golden.
- In a deep sided frying pan, melt the butter and cook the curry paste for 2-3 minutes.
- Add the potatoes and tofu and coat in the paste.
- Add the coconut milk and brown sugar. Bring to the boil then reduce the heat and simmer for 25-30 minutes.
- Serve with rice and a sprinkling of chopped coriander, thin slices of red chilli, the crushed nuts and a wedge of lime.
- For the Massaman curry paste:
- Place all the ingredients apart from the lime zest into a food processor and blitz until a smooth paste.
- Add the lime zest to the paste
MASSAMAN POTATO CURRY
Don't be daunted by the list of ingredients, this is surprisingly simple. If you have any paste left over it can be stored in a screw top jar for up to 3 weeks
Provided by PinkCherryBlossom
Categories Curries
Time 33m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- First make the paste. Crack the cardamom pods and remove the seeds. Dry fry the seeds with the cumin, cloves and coriander for 2 minutes Place these in a processor and grind, add all the other paste ingredients and process until they come together as a paste.
- Heat the coconut milk in a large pan and add 2 tbsp of the paste. Mix and heat until simmering.
- Turn down heat and add spuds to cook for 6 minutes.
- Add peanuts, onion, water sugar and salt, stir well until all ingredients are mixed and dissolved.
- Simmer until the potatoes are tender.
- Serve with rice or naan bread.
Nutrition Facts : Calories 653.9, Fat 47.4, SaturatedFat 36.9, Sodium 1311.3, Carbohydrate 57, Fiber 5.5, Sugar 24.8, Protein 11.1
More about "massaman potato curry recipes"
SWEET POTATO MASSAMAN CURRY - A CREAMY AND …
From lowlyfood.com
5/5 (1)Calories 434 per servingCategory Curry, Main Course
- Heat the tablespoon of vegetable oil in a large saucepan over a medium heat. Toss in the 5 cloves, 2 star anise, 3 cardamom pods and 1 stick cinnamon. Toast the spices for around a minute until they start to give off a strong aroma.
- Next add in the 2 tablespoons of massaman curry paste, 2 tablespoons soy sauce and 2 tablespoons of sugar, fry with the spices for about 1/2 a minute. Pour in the 1 can coconut milk, 200ml vegetable stock, 1 chopped onion and sliced sweet potato. Stir to combine the coconut milk evenly with the stock and curry paste.
- Bring the pan to a simmer, cover and cook for 20 minutes or until the sweet potato is nicely soft. Remove the pan from the heat and season to taste. Now toss in your 150g sliced greens and stir into the sauce. After a few minutes the greens should wilt and tenderise.
MASSAMAN CURRY - RECIPETIN EATS
From recipetineats.com
5/5 (92)Total Time 2 hrs 30 minsCategory Curry, MainCalories 747 per serving
- Place Beef ingredients in a medium saucepan. Liquid should almost cover beef but not completely - if not, add water.
- Wipe the skillet used above or use a clean one. Heat on medium heat, add Spice Paste Dried Spices. Toast for 30 seconds or until they start to smell fragrant - do not let them burn. Immediately transfer into bowl.
THE BEST THAI CHICKEN MASSAMAN CURRY - MINISTRY OF CURRY
From ministryofcurry.com
4.5/5 (13)Total Time 30 minsCategory EntreeCalories 476 per serving
- Heat cooking oil in a medium pan and add the massaman curry paste to it. Cook for a minute and then add the chicken cubes to it.
- Cook the chicken for 2-3 minutes. Add coconut milk to it, mix well and cook it covered for 5-10 minutes.
- Add the onions, boiled cubed potatoes , cashews and brown sugar to it. The recipe also call for a teaspoon of fish sauce which I have skipped at times, so if you are not big on fish sauce feel free to skip it.
- Mix everything together and cook covered for 10 minutes on medium heat. Turn the heat off and the curry is ready to be enjoyed with steamed Jasmine rice.
MASSAMAN CURRY WITH ROASTED POTATOES - CONTENTEDNESS …
From contentednesscooking.com
4.7/5 (14)Total Time 25 minsCategory Dinner, Lunch, VeganCalories 491 per serving
- Peel your potatoes, cut them into small half-inch size cubes. Mix them in a bowl with the curry powder and season with salt and pepper.
- From here you have 2 options: Prepare a baking sheet with parchment paper, put all the potatoes on it and roast them for around 20 minutes at 425°F. Or simply fry them in a pan until browned and crispy.
- While the potatoes are roasting or frying, make the curry: Heat a bit oil or vegetable broth in a pot. Add mixed vegetables and garlic and fry all for around 5 minutes.
- Next and last, add coconut milk, Massaman Curry paste and optional peanut butter to that pot. Finally season with salt and pepper and cook everything for around 15 minutes more. Divide curry on plates or in bowls. Top with roasted potatoes and enjoy.
MASSAMAN CURRY (BEEF IN CREAMY CURRY SAUCE) - RASA …
From rasamalaysia.com
Reviews 61Calories 389 per servingCategory Thai Recipes
- In a large pot, heat remaining oil over medium heat. Stir-fry the cardamom, cinnamon and star anise for 40 seconds. Add the whole shallots and fry until golden brown.
- Add 1 can of coconut milk, 2 tbsp of fish sauce and 1/2 to 1 cup of water until the beef is just covered by the liquid. Stir well and then bring to the boil. Once boiling, turn heat down very low and cover. Gently simmer for 1 hour.
MASSAMAN BEEF AND POTATO CURRY RECIPE - COLES
From coles.com.au
Servings 4Category Dinner,Savoury,Main-Meal,Lunch
SWEET POTATO MASSAMAN CURRY (VEGAN) - REBEL RECIPES
From rebelrecipes.com
Estimated Reading Time 2 mins
EASY 1-POT MASSAMAN CURRY - MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (148)Calories 346 per servingCategory Entree
- You have options for added protein or you can just stick with vegetables. To keep it vegan-friendly, follow the link above to make Crispy Peanut Tofu. Or, to keep this a 1-pot recipe, simply add (pressed) cubed extra-firm tofu to the curry in the last 10 minutes of cooking or sauté pressed tofu in a little oil and season with salt, pepper, and curry powder before cooking the curry. Set aside, then add back in in the last few minutes of cooking for best results. Alternatively, add meat such as shrimp or chicken to the curry once it's simmering (during step 4) and simmer until cooked completely through.
- Heat a large pot or dutch oven (we like this one) over medium heat. Once hot, add oil (or water) and shallot. Sauté 2 minutes, stirring frequently. Turn down heat if browning too quickly.
- Store cooled leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month. Reheat in the microwave or in a saucepan. Add more water or coconut milk as needed to rehydrate.
MASSAMAN CURRY WITH PEANUTS, POTATOES, CHILI PASTE AND ...
From more.ctv.ca
Cuisine ThaiCategory DinnerServings 6Total Time 2 hrs 45 mins
- To make the paste, toast the chillies in a wok on a medium heat for three to four minutes. Pound in a pestle and mortar with two teaspoons of sea salt until fine.
- Toast the coriander seeds, cloves, fennel seeds and white peppercorns in the wok for three minutes on a low heat. Tip into your pestle and mortar with the chillies, add one tablespoon of coconut cream and pound to a paste – put some welly into it!
- Peel and finely slice the galangal, trim the lemongrass, discarding the tough outer layer, and finely chop. Peel the garlic, wash and chop the coriander roots or stalks, and peel and finely slice the shallots (setting aside a large handful of sliced shallots for later). Char your chopped ingredients in a hot wok over a high heat for two to three minutes.
EASY MASSAMAN CURRY - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.9/5 (27)Calories 402 per servingCategory Main Course
- Heat the oil in a large pot over medium low heat. Add onion and sauté for a minute until softened. Add the carrots and potatoes and cook for a minute or two. Add chicken, ginger, garlic and curry paste and sauté for 3 minutes.
- Add coconut milk. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until the chicken and potatoes are cooked through. Stir in the fish sauce, brown sugar, peanut butter and lime juice. Simmer 5 more minutes.
- Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.
THAI MASSAMAN CURRY - CONNOISSEURUS VEG
From connoisseurusveg.com
4.6/5 (16)Total Time 30 minsCategory EntreeCalories 485 per serving
- Place all ingredients in food processor bowl and process until a paste is formed, scraping bowl as needed.
MASSAMAN CURRY RECIPE WITH NEW POTATOES - PROPERFOODIE
From properfoodie.com
Ratings 1Calories 440 per servingCategory Dinner, Main Course, Main Meal
- Place a large pan on a medium heat and add half a tbsp of oil. Add the chopped garlic and sliced onions and gently fry until starting to soften. Next add the chicken and stir fry to seal off the edges of the meat.
- Add the sliced potatoes to the chicken and onions and continue to stir fry for 2 to 3 minutes so allowing the potatoes to start cooking. Then transfer the contents of the pan to a large bowl and set to one side.
- Return the pan to the heat. When the pan is hot add 2 large tbsp of Massaman curry paste (homemade or shop bought). Spread the paste over the base of the pan allowing it to sizzle and cook for a minute or so. The heat will begin to cook the spices and allow them to release their flavours.
- Turn the pan to a low heat and add a 400ml tin of full fat coconut milk to the paste and mix together well. Then add 1 tsp of sugar and a star anise and continue to heat. TIP: the coconut milk will have separated in the tin so give it a shake and a stir before adding to the pan.
MASSAMAN CURRY RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
- Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.
- Wine Recommendation: For this bold curry, bursting with heat, spice, and sweetness, a fresh, aromatic white that won't get pushed around--a chenin blanc from the Loire Valley in France or from California, for example, or a sauvignon blanc from New Zealand--is a good match.
MASSAMAN SWEET POTATO CURRY RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (1)Author Daily InspirationServings 4Calories 576 per serving
- Heat the oil in a large frying pan over medium heat and add the onion and cook, stirring, for 4 minutes or until soft and then add the curry paste and cook, stirring, for 1 minute or until aromatic.
- Reserve 2 tablespoons of the coconut milk and set aside and then add the stock and remaining coconut milk into the curry mixture and stir to combine.
- Add the sweet potato and the chickpeas and cover and bring to a simmer; reduce heat to medium-low and simmer for 15 minutes or until the sweet potato is tender and then add the spinach and stir until wilted.
- Divide curry among bowls and drizzle with the reserved coconut milk and sprinkle with peanuts and chilli and serve with warmed naan bread.
EASY THAI VEGAN MASSAMAN CURRY WITH ... - COOK EAT LIVE LOVE
From cookeatlivelove.com
5/5 (1)Total Time 25 minsCategory Main CourseCalories 446 per serving
- Heat the oil in a large pot over medium high heat. When hot, add the onion and cook until it begins to soften. Add the curry paste and cook paste is very fragrant about 2-3 minutes. Gradually add the can of coconut milk.
- Add chickpeas, potatoes and vegetable stock. Cover with lid, bring to a low boil, reduce heat and cook until potatoes are tender, about 15 minutes. Taste and add salt and pepper to taste. Serve up over cooked rice with chopped peanuts.
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