Sweet Potato Massaman Curry | Rebel Recipes (2024)

FAQs

What are the ingredients in 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). Another essential ingredient is roasted peanuts, which add an extra layer of richness and texture to the curry.

One of the signature characteristics of Massaman Curry is tender fall apart meat. It's most commonly made with beef. Though it will work fine with any slow cooking cut of beef, I find that beef chuck has the ideal amount of fat and fibre texture for this curry.

Massaman isn't like other Thai curries — at least, not the well-known ones. Rather than being chilli-hot — like a green or red curry — it's positively mellow, featuring ingredients that might seem more at home in a Middle Eastern spice market or an Indian kitchen than a Thai dish.

Massaman curry is a coconut milk curry that has a thick sauce and most importantly, there must be oil on the sauce surface to be appetizing. Most commonly used with beef and chicken, it is a side dish topped with rice or as a snack eaten with bread, rice crackers and crackers.”

Massaman curry differs from Panang curry in its use of warm spices, like cinnamon and coriander (Panang curry is more thick and nutty). Massaman curry is the sweetest Thai curry; it is not spicy, though you can add red pepper flakes or Sriracha to taste.

Thai red curry uses red curry paste and is commonly made with pork or chicken. The Massaman (muslim) curry was from the south of Thailand near Malaysia and featured beef. The massaman curry uses more indian spices including cumin, coriander powder, cardamom and cinnamon) and is simmered for a longer time.

The substance of the dish is usually based on chicken or other meat, potatoes, onions, and peanuts. The richness comes from the coconut milk and cream used as a base, as for many Thai curries.

The health benefits of Massaman Curry are numerous. It is rich in Vitamin A, B6, C, and E. It also contains high amounts of Iron, Calcium, and Potassium, and is a great source of dietary fiber. The presence of essential amino acids, fibers, and vitamins make this dish a highly nutritious one.

Add one tablespoon of cornflour to two or three tablespoons of cold water and stir. Pour the mixture into the sauce and allow to simmer until the sauce begins to thicken. Which doesn't take very long. Ideal for Indian curries and can be used as a cream substitute (which is also thickens sauces).

A runny curry means you haven't cooked it long enough and/or you have used coconut milk with a low percentage of solids. Authentic curries never contain any type of starch (flour).

Is Massaman Curry meant to be runny? ›

In the context of Thai cuisine, massaman curry is unique in that it is thicker and richer than others like green curry or red curry.

Green curry is a healthier version of Thailand's yellow curry. The green sauce is lower in calories and a great option for those looking to make diet-friendly substitutions to their favorite dishes. For additional benefits, order extra vegetables and a lean protein like chicken to complete the meal.

The origins of Massaman

In fact, the name Massaman itself is a development of the name Mosalman, an old variation on a Persian word meaning Muslim. The popular alternative theory is that the recipe was part of cultural exchange at the Thai-Malay border.

Our answer. Nigella's Massaman Beef Curry (from SIMPLY NIGELLA) is a Thai beef and potato curry, where the beef is slowly stewed with spices and coconut milk. After the curry is cooked, Nigella suggests cooling and refrigerating the curry for up to 3 days, before reheating and serving.

Thai curry will tend to be eaten, as you suggested, over top of rice. Typically it is separated when it is served so the rice does not get soggy while it is waiting to be served. The rice is typically served on a plate big enough to fit both the rice and the curry.

The primary ingredient in most Indian curry powders is bright yellow turmeric. Turmeric is earthy, musky, and warm, and delivers great depth to curries with no heat. Indian curry spices are usually a blend of: Kashmiri Chile Powder – this chile has a terrific, rich flavor without much heat.

The taste of Massaman curry is a combination of spicy, salty, sour, and sweet. Shrimp paste and fish sauce in the curry give it saltiness. Massaman curry has a sweet undertone, which comes from coconut milk and palm sugar. Tamarind used in massaman curry gives it a tanginess and balances out the flavors.

Flavour Notes:

A rich, sweet and tangy coconut curry infused with cloves, cinnamon and galangal, Massaman is one of Thailand's most loved curries and can be cooked at home with seafood, chicken, beef, lamb, or vegetables.

The most common ingredient in curry dishes is garlic. Onion, cilantro, tomatoes, vegetable oil, fresh ginger root, white sugar, coconut milk and chicken stock are also common ingredients in curry recipes. For herbs and spices, curry powder, turmeric, cumin, cinnamon and cayenne pepper are popular.