Massaman curry, is a wholesome, flavourful ,peanut based Thai curry. It originated from the south part of Thailand, near Malaysia. It has Red fresh masala, which includes Red chilli, whole spices, lemon grass, galangal and roasted peanuts to give a creamy texture as well as the richness of coconut flavour by adding coconut milk.
Massaman curry pairs really well with small grain rice either steamed, normal or flavoured one.
Vegetables which I have used are Broccoli, beans, capsicum and carrots. Since the lock down, I am not finding all the options due to my restricted outing. Hence, it is also proved as a non-fussy curry 😉
How I made:
For homemade Massaman Curry paste: (For single use/Serves 4)
Dried red chilli – 3 to 4 (According to the required hotness)
Whole coriander – 1 tablespoon
Cumin – ¾ tsp
Cinnamon – 1” piece
Clove – 3
Whole black pepper corns – 4
Galangal – 1” piece (you can substitute with ginger as well)
Lemon grass bulbs – 2
Garlic cloves – 3
Shallot/ tiny onion – 1
Lemon rind – From 1 small lemon
Soy sauce – 1 tablespoon
Maple syrup / jaggery syrup – 1 tablespoon
Juice of lemon – from 1 small lemon
Roasted peanuts – ½ to ¾ cup
-Take ½ cup of water, boil and add broken red chillies , close and keep aside to soak.
-Dry roast Coriander ,cumin, whole pepper corns, clove, cinnamon until it changes colour and you feel the aroma.
-Dry roast peanuts and keep aside.
-Grate lemon rind, make it half, take out the juice from the same lemon and keep it ready.
-Slice shallot, lemon grass bulbs, galangal ( I had my home-grown harvest, sliced and frozen)
-Now, take one mixer jar, powder peanuts, add roasted masala, soaked chilli with water, lemon rind, lemon juice, maple syrup, soy sauce, shallot ,lemon grass ,galangal and make a fine paste. Now you have a fresh homemade curry paste with you 😀
Next Comes the Easy part:
For Vegetable Massaman Curry:
Massaman Curry paste – Whatever you have prepared and kept.
Vegetables of your choice – 1 bowl (Broccoli, beans, carrot, capsicum)
Shallot – 1 (sliced)
Oil – 1 tablespoon
Coconut milk –1- 1 ½ cup fresh or 1 tetra pack or 1 coconut milk powder sachet.
-Take one wok, heat oil, fry sliced onion, add washed ,cleaned veggies and fry for a while.
-Add salt and when vegetables start wilting, add prepared curry paste mix everything and fry for 2 minutes.
-Add sufficient water, allow to boil , adjust salt. Lastly add coconut milk and allow to boil once and switch off.
-Serve with choice of rice you wish to have. I normally make small grain flavoured steamed rice.