Voted Most Delicious Food in the World - MASSAMAN CURRY

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, and pork is often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is more budget-friendly.

massaman curry paste

💰Cheaper: homemade curry paste

Homemade versions can be cheaper and tailored to personal taste.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats, while sunflower seeds are often less expensive.

In a small skillet, add the cumin seeds and toast over medium high heat, stirring constantly, until they are aromatic and darken slightly. Remove from the pan and set aside.

To the same skillet, add the coriander seeds, cloves and cardamom pods and toast over medium high heat, stirring constantly, until the coriander seeds darken slightly and are aromatic. Remove from the pan.

Transfer all the toasted spices into a mortar and pestle or coffee/spice grinder along with the cinnamon and nutmeg. Grind into a fine powder.

If using a mortar and pestle, add the red curry paste and shrimp paste and pound to mix. If using a coffee grinder, transfer into a small mixing bowl, then add the red curry paste and shrimp paste and stir to mix.

Heat a heavy-bottomed pot over medium high heat and then add a small amount of oil, just enough to grease the bottom. Add the chicken, skin side down, in 1 layer without over-crowding, and let it sear without moving for 3-4 minutes until well browned. Remove and repeat with the remaining chicken.

Add about ½ cup (125 ml) coconut milk to the heavy-bottomed pot and bring to a boil over medium heat.

Add the curry paste and stir to mix well, and let the mixture thicken, stirring frequently, until the mixture is very thick and the coconut oil separates from the paste, 4-5 minutes.

Add the remaining coconut milk and stir to mix, scraping the bottom to make sure no curry paste is stuck. Add the palm sugar, about half of the tamarind paste, and half of the fish sauce. Add the bay leaves, if using, and stir to mix well.

Add the chicken to the sauce, along with any juices collected in the bowl, and simmer gently over low heat, partially covered, for 35 minutes.

Add the potatoes, onions, and half of the peanuts; if there is not enough liquid to keep the potatoes almost fully submerged, top it up with water. Cook the potatoes over medium heat until a fork pierces through with no resistance, 10-15 minutes depending on the size.

Taste and adjust the seasoning with more fish sauce or tamarind paste as needed. Garnish with the rest of the peanuts and serve with jasmine rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens