Massamuncurrypaste Recipes

CHICKEN MASSAMAN CURRY

Chicken Massaman Curry image

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

Ingredients

2 tablespoons vegetable oil
3 tablespoons curry paste
1 (3/4 inch thick) slice ginger, minced
1 ¼ pounds skinless, boneless chicken breast meat - cubed
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
⅓ cup peanut butter
3 cups peeled, cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice

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

Massaman Curry image

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

Ingredients

2 tablespoons safflower oil
3 pounds whole chuck roast, cut crosswise into 2-inch-thick steaks
Kosher salt and freshly ground pepper
5 yellow onions (1 onion halved and sliced, and 4 onions cut into 1-inch-thick wedges)
1/4 cup Massaman curry paste, such as Maesri
2 cans (13.5 ounces each) coconut milk, such as Thai Kitchen
3 tablespoons fish sauce, such as Red Boat
1 tablespoon tamarind concentrate, mixed with 3 tablespoons water
2 tablespoons brown sugar
2 bay leaves
1 cinnamon stick
5 cardamom pods, lightly crushed
1/4 cup roasted peanuts, chopped, plus more for serving
5 medium Yukon Gold potatoes, cut into 1-inch pieces
Cooked jasmine rice and mixed fresh herbs, such as basil, cilantro, and mint, for serving
Thai Cucumber Relish, for serving

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.

MASSAMUN CURRY PASTE

Massamun Curry Paste image

Make and share this Massamun Curry Paste recipe from Food.com.

Provided by PalatablePastime

Categories Sauces

Time 11m

Yield 2 1/4 cups

Number Of Ingredients 15

Ingredients

25 -35 dried small red chilies
1 tablespoon minced lemongrass
3/4 cup minced shallot
6 tablespoons minced garlic
1 tablespoon minced galanga root (substitute ginger root in a pinch)
12 kaffir lime leaves, chopped
1 tablespoon chopped fresh cilantro
1 tablespoon coriander seed
1 1/2 teaspoons salt
3/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 pinch ground cloves
1 teaspoon brown sugar
1/4 teaspoon shrimp paste (optional)
2 -3 tablespoons oil

Steps:

Soak chiles briefly in warm water till they begin to soften, then drain.
Remove stems from chiles and chop into pieces; set aside.
Place coriander seed in a small skillet over low heat and heat, swirling the pan, until the seeds are fragrant and toasty; remove from heat and set aside.
In a food processor, place the shallots, lemongrass, garlic, galanga, kaffir lime leaves, cilantro, chopped chiles, coriander seed, salt, cinnamon, nutmeg, cloves, brown sugar, shrimp paste (if using), and 2 tbsp oil.
Process till fairly smooth and even colored, adding some more of the oil as necessary to keep blades moving.
Store in an airtight container under refrigeration; can be frozen, as needed.

Nutrition Facts : Calories 197.8, Fat 12.7, SaturatedFat 1.7, Sodium 1562.8, Carbohydrate 20.8, Fiber 1.9, Sugar 2.2, Protein 3.1

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