How to Prepare Delicious Thai Massaman Curry

By | May 23, 2020

Thai Massaman Curry. Massaman curry is a fusion of Thai- and Indian-style curries, utilizing both a red-style curry paste (Thai influence) and dry whole spices like cumin, coriander, cinnamon, and nutmeg (Indian influence). Massaman curry is a unique Thai curry that is not fiercely hot. It is is a rich curry of Persian origin which has been wonderfully assimilated into the classic Thai cuisine in the Southern region of Thailand.

How to Prepare Delicious Thai Massaman CurrySource :

This wonderful rich and tasty beef curry recipe is infused with all the exotic flavours of Thailand. The amazing Khun Saiyuud Diwong (or Poo for short). Try this homemade Thai Massaman curry, which is made entirely from scratch. You can cook Thai Massaman Curry using 4 ingredients and 4 steps. Here is how you cook that.

Ingredients of Thai Massaman Curry

  1. It’s 150 g of chicken.
  2. Prepare 1/2 of onion.
  3. You need 1 of small potato.
  4. You need of Massaman curry soup.

This famous Thai curry is rich and very flavorful. Made with chicken, beef, or lamb, it’s a fragrant yellow curry that. Massaman curry is a unique type of curry amongst the various Thai curries because it is more like an Indian curry using mainly dried spices for seasoning. Massaman Curry is a bit of an outlier in Thai cuisine.

Thai Massaman Curry instructions

  1. Cut chicken and vegetables. And cook Thai rice..
  2. Fry onion, chicken and potato. Pour the Massaman curry soup..
  3. Cook until potato and chicken is done..
  4. Garnish with coriander and chopped peanuts. Massaman curry is sweet and spicy. I love this. đŸ€©.

It was born from Indian and Malay influences and as a result, the main flavours comes from spices. For the massaman curry paste, heat a small frying pan over a medium heat. When the pan is hot, add the cardamom, cumin and cloves and. Massaman Curry (gaeng matsaman – ?) is a Southern Thai curry which has a lot of Indian influence. Massaman is an old way of saying “Muslim”, for many of the dry spices were carried to.

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