Massaman Curry is a popular dish from the south of Thailand. Its flavors are indicative of Malaysian curries, with warm spices like cinnamon, cardamom, and cloves. Added to this mixture are lemongrass, red chili, plus cumin and coriander seeds cooked together in coconut milk for a fragrant, rich-tasting curry. Serve this fantastic chicken curry with coconut rice plus a cold lager for a complete Thai treat (recipe included)!
Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- CURRY PASTE:
- 3 shallots, sliced
- 5 cloves garlic
- 2 red chillies (de-seeded, or leave seeds in a spicer curry)
- 1 thumb-size piece galangal (or ginger), peeled and sliced
- 2 stalks lemongrass, minced (for more information on buying and preparing lemongrass, see link below)
- 2 kaffir lime leaves (available at Asian grocers - usually in the freezer)
- 1 Tbsp. ground coriander
- 1 Tbsp. ground cumin
- 1/2 tsp. nutmeg, dried or ground from whole nutmeg
- 1/2 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1 tsp. ground cardamom
- 2 Tbsp. fish sauce (available in tall bottles at all Asian/Chinese food stores)
- 1 tsp. shrimp paste (available in jars at Asian/Chinese food stores), OR 1 more Tbsp. fish sauce
- OTHER INGREDIENTS:
- 1/2 chicken, chopped into pieces
- 1 1/2 cans coconut milk
- handful of fresh coriander, for garnish
- 1/4 cup dry shredded (baking-type) coconut, unsweetened
Preparation:
For more on how to buy and prepare lemongrass, see: Buying and Using Lemongrass.
- Place all paste ingredients in a food processor (or blender) and process well. Tip: you can add some of the coconut milk from "Other Ingredients" at this point to keep the blades moving.
- Place paste in a casserole/baking dish together with the chicken and the rest of the coconut milk. Stir well to combine.
- Cover and bake in the oven at 325 degrees for 1.5 hours, or until chicken is very tender, and the curry gravy has diminished to a thick sauce.
- While curry is cooking, place shredded coconut in a dry frying pan over medium-high heat. Stir constantly, until coconut has toasted to a light golden brown. Remove from heat and place in a bowl (to keep it from continuing to brown in the pan).
- When curry is done, do a taste test for saltiness, adding more fish sauce (instead of salt) if needed. Note: this type of curry is considered "dry" in that it doesn't come with a lot of liquid. But the sauce is so strong in flavor that a little goes a long way!
- To serve, portion out the chicken pieces with a little of the curry sauce spooned over. Garnish with fresh coriander and a sprinkling of toasted coconut. Serve with rice. Note: This dish goes especially well with Easy Thai Coconut Rice. ENJOY!
