Massaman Chicken Curry (Massaman Gai) : มัสมั่นไก่
Massaman curry is a rich and flavorful dish that blends the essence of Thai and Persian cuisines. Known for its creamy coconut milk base and aromatic spices, this curry is traditionally reserved for special occasions and gatherings. The dish is characterized by its thick sauce, with a glossy oil surface that adds to its appetizing appearance. While beef and chicken are the most common proteins used, Massaman curry can also be enjoyed with potatoes and served over rice, or as a delightful dip with bread or rice crackers.
How to Make Massaman Curry Paste
Wet Ingredients:
- 2 stalks lemongrass, finely sliced
- 6 g ginger, sliced
- 6 g galangal, sliced
- 3 g turmeric (Curcuma)
- 44 g shallots, peeled and sliced
- 18 g garlic, peeled and sliced
- 10 dried red chilies, seeded and soaked to soften
- 4-6 dried red peppers, unseeded and soaked to soften
- ½ tsp sea salt
Dried Ingredients:
- 3 bay leaves
- 4 cloves
- 1 cinnamon stick (1 inch long)
- 1½ tsp coriander seeds
- 1 tsp cumin seeds
- 4 cardamom pods
- 15 black peppercorns
Instructions for Curry Paste:
- Roast the Dried Ingredients: In a pan over low heat, roast the dried ingredients until fragrant. If using cinnamon sticks, break them into smaller pieces before roasting.
- Grind the Dried Ingredients: Use a mortar and pestle to grind the roasted spices into a fine powder. Alternatively, a blender can be used for convenience. Set aside the ground mixture. (For cardamom, peel and discard the shell after roasting.)
Tip: Always roast dried spices like coriander, cumin, and cinnamon until fragrant before grinding to enhance their flavor.
- Prepare the Wet Ingredients: Add the soaked dried red chilies and salt to the mortar. Grind until smooth.
- Combine Ingredients: Start adding the harder ingredients first (lemongrass, galangal, turmeric, etc.) one at a time, cutting them into small pieces to facilitate grinding.
- Finish the Paste: Add garlic last, as it has a high water content that can interfere with grinding. Once all ingredients are combined, mix in the ground dry ingredients.
- Blend the Paste: Transfer the paste to a blender with some oil and blend until smooth. Move to a pan and bring to a boil. Allow it to cool before storing in a jar in the refrigerator.
How to Make Massaman Curry
Ingredients:
- Chicken breast (or other parts of chicken), cut into 1½ inch cubes
- Potatoes, peeled and cut into bite-sized pieces
- Onion, peeled and cut into similar-sized pieces as potatoes
- All of the prepared coconut milk
- Salt (to taste)
- Sugar (to taste)
- Oyster sauce (to taste)
- Fish sauce (taste before adding)
- Oil (for cooking)
- Fresh lime juice (for adjusting flavor)
Instructions:
- Cook the Curry Paste: In a pan, heat a little oil over medium heat. Add the Massaman curry paste and stir-fry until fragrant. Gradually add the coconut milk and cook until it thickens and the red oil rises to the surface.
- Add Proteins and Vegetables: Add the chicken, potatoes, and onions to the pan. Mix well with the curry paste and coconut milk, then season with salt and oyster sauce.
- Simmer: Pour in enough water to cover all ingredients. Bring to a boil, then reduce heat and let it simmer until the potatoes are tender. If necessary, adjust by adding more water or coconut milk during cooking.
- Adjust Seasoning: Once the potatoes are cooked, add sugar and a few drops of lime juice to balance the flavors of sweet and salty. Stir frequently to prevent sticking or lumping.
- Serve: Once everything is well combined and heated through, remove from heat. Serve hot with steamed rice or bread.