Best 2 Massaman Curry Paste 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

BEEF MASSAMAN CURRY

Beef Massaman Curry image

A savory authentic Thai recipe for beef Massaman curry that is very similar to something you would see in a restaurant. Hearty and multi-layered, this dish is great winter fare. Serve with hot steamed rice.

Provided by SUZIRECTANGLE

Categories Thai Recipes

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 tablespoon Massaman curry paste
½ pound beef chuck, cut into 1-inch cubes
1 cup coconut milk
1 potato, cubed
1 onion, quartered
2 tablespoons fish sauce
2 tablespoons lemon juice
4 dried chili peppers, crushed
2 makrut lime leaves
1 teaspoon brown sugar
½ cup roasted peanuts

Steps:

Heat oil in a wok over high heat. Stir in curry paste and heat until bubbling. Add beef and coconut milk; cook and stir until beef is browned, 7 to 10 minutes.
Stir in potato, onion, fish sauce, lemon juice, chili peppers, lime leaves, and brown sugar. Cook for 5 minutes, reduce heat, and simmer until beef is tender, 20 to 30 minutes. Sprinkle peanuts on top.

Nutrition Facts : Calories 301.7 calories, Carbohydrate 17.6 g, Cholesterol 17.2 mg, Fat 24.3 g, Fiber 3.8 g, Protein 10.8 g, SaturatedFat 10.4 g, Sodium 534.3 mg, Sugar 3.4 g

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