Massaman Curry with Beef or Chicken
20M
1H and 50M
- Makes 4
- 1 lb beef chuck or chicken thighs, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 can (14 oz) coconut milk
- 3 tbsp Massaman curry paste
- 1 cup beef or chicken broth
- 2 medium potatoes, peeled and cut into chunks
- 1 large onion, sliced
- 1/2 cup roasted peanuts
- 2 tbsp fish sauce
- 2 tbsp palm sugar or brown sugar
- 1 cinnamon stick
- 3 cardamom pods
- 3 bay leaves
- 1 tbsp tamarind paste
- Salt to taste
- Fresh cilantro for garnish
- Heat the vegetable oil in a large pot over medium heat. Add the Massaman curry paste and cook, stirring constantly, for about 2 minutes until fragrant.
- Pour in half of the coconut milk and stir to combine with the curry paste. Cook for another 2-3 minutes until the oil starts to separate from the coconut milk.
- Add the beef or chicken cubes and stir to coat them with the curry mixture. Cook for about 5 minutes until the meat starts to brown.
- Add the remaining coconut milk, beef or chicken broth, potatoes, onion, peanuts, fish sauce, palm sugar, cinnamon stick, cardamom pods, and bay leaves. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1 hour if using beef, or 30 minutes if using chicken, until the meat is tender and the potatoes are cooked through.
- Stir in the tamarind paste and adjust the seasoning with salt to taste. Simmer for another 10 minutes.
- Remove the cinnamon stick, cardamom pods, and bay leaves before serving. Garnish with fresh cilantro.
- Serve hot with jasmine rice.
Massaman Curry with Beef or Chicken: A Thai Culinary Delight
History
Massaman Curry, known as “Gaeng Massaman” in Thailand, is a dish that beautifully showcases the fusion of Thai and Middle Eastern culinary traditions. The origins of Massaman Curry can be traced back to the 17th century when Persian merchants and traders introduced new spices and cooking techniques to the Thai royal court. The name “Massaman” is believed to be derived from the word “Mussulman,” an archaic term for Muslim, reflecting the dish’s Middle Eastern influence. Over time, this curry has evolved to become a beloved staple in Thai cuisine, celebrated for its unique blend of flavors and ingredients.
Taste Profile
Massaman Curry with Beef or Chicken is renowned for its rich and complex taste profile. The dish features a creamy, mildly spicy curry sauce that is both comforting and indulgent. The use of tender beef or chicken, combined with potatoes and peanuts, adds a delightful textural contrast to the dish. The curry is flavored with a harmonious blend of spices such as cinnamon, cardamom, and star anise, which lend a warm and aromatic quality to the sauce. The mild heat from the curry paste is balanced by the sweetness of coconut milk, creating a well-rounded flavor that is both satisfying and memorable.
Cultural Significance
In Thai cuisine, Massaman Curry holds a special place due to its unique cultural significance. It is often considered one of the three great curries of Thailand, alongside Green and Red Curry. The dish is particularly popular during festive occasions and celebrations, where it is enjoyed for its rich and comforting qualities. Massaman Curry also reflects the historical exchange between Thai and Middle Eastern cultures, showcasing how culinary traditions can evolve and blend to create something truly special. Its presence on Thai menus around the world highlights the global appreciation for Thai cuisine and its ability to bring people together through the joy of food.
