Massaman Curry Recipe – Discover the King of Curries
This dish, whose name is actually “Kaeng Massaman Curry” and is often referred to as the king of curries, combines the best elements of Thai and Indian cuisine. With its creamy coconut milk base and a rich blend of spices such as star anise, cardamom, and cloves, it offers an incomparable taste experience.
The combination of sweet, sour, and spicy notes, complemented by roasted aromas, makes Massaman Curry a true feast for the senses. Perfect for anyone looking for an exotic yet hearty dish.
Let yourself be enchanted by the variety and depth of the aromas and enjoy a piece of culinary history in every bite.
We are particularly proud of our fresh Massaman Curry Paste, which we produce here in Bavaria.
Ingredients for 2–3 servings of Massaman Curry with Beef
Preparing Massaman Curry takes a little longer, as it is cooked for a longer time like a goulash. Nevertheless, a cooking time of 60 minutes should be sufficient.
Simply follow our cooking instructions.
| Beef (alternatively chicken) | 250 g |
| Massaman Curry Paste | 2 tbsp |
| Potatoes (alternatively sweet potato) | 125 g |
| Pumpkin (optional) | 125 g |
| Onion (sliced) | 2 pieces |
| Coconut milk | 400 ml |
| Water | 125 ml |
| Roasted peanuts | 1 tbsp |
| Fish sauce | 2 tbsp |
| Coconut blossom sugar (brown sugar) | 1 tbsp |
| Roasted cardamom seeds | 5 |
| Bay leaves | 3 - 5 |
| Tamarind concentrate | 1 tbsp |
Preparation of Massaman Curry:
1. Cut the beef, potatoes, and pumpkin into large pieces. Alternatively, you can use chicken meat.
2. Add 300 ml of the coconut milk, the water, and the peanuts to a pot and bring the mixture to a boil. Add the meat and cook until it is soft and tender.
3. Skim off the oil that forms and keep it in a separate container for later
4. Heat the rest of the coconut milk over medium heat in a separate pot until the oil separates. This is best seen when the milk becomes creamy and an oil film forms on the bottom of the pot. Add the Massaman curry paste and the skimmed-off oil and heat the mixture until it becomes creamy. Here is our video on splitting the coconut milk
5. Add the roasted curry paste back into the pot with the meat.
6. Add the potatoes and pumpkin to the coconut milk and cook until they are soft. Then add the onions.
7. Add the tamarind concentrate, fish sauce, and coconut blossom sugar and taste the curry.
8. Roast the bay leaves and cardamom seeds until they start to smell fragrant, and then add them to the finished curry.
Serving suggestion: We always let the curry sit overnight; it tastes even more intense the next day.
Fun Facts about Massaman Curry
Cultural roots: Massaman Curry originated in the royal kitchen of Thailand and was introduced by Persian traders. The name “Massaman” may come from the word “Musulman,” which means “Muslim.”
Worldwide recognition: In 2011, Massaman Curry was named the most delicious dish in the world by CNN
Unique spice blend: Unlike many other Thai curries, Massaman Curry is less spicy but incredibly rich and aromatic. It contains spices such as cardamom, cinnamon, cloves, and coriander root, which are normally found in Indian dishes.
Versatility: Although it is traditionally prepared with beef, Massaman Curry can also be enjoyed with chicken, lamb, or even vegetarian with tofu and vegetables.
Historical significance: Massaman Curry reflects the cultural diversity of Thailand and shows the influences of various cultures that came to Thailand over the course of history.
Do you like it a little spicier? Then try our recipe for Phanaeng Curry!
Would you like to learn more about Massaman Curry? Here on Feinkosten.de you will find further interesting information.
