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Ragoût de viande avec pommes de terre, carottes et feuille de laurier dans un bol sur une table en bois.

Authentic Massaman Curry

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4.89/5 (9)
Prep Time: 45 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 50 minutes
Course: Main course
Cuisine: Thai
Servings: 4
Author: Marc Winer

Ingredients

For the Massaman curry paste

  • 5 small dried chilies
  • 3 tablespoons shallots minced
  • 2 tablespoons Thai garlic minced
  • 1 teaspoon galangal minced
  • 1 tablespoon lemongrass minced
  • 2 whole cloves toasted
  • 1 tablespoon coriander seeds toasted
  • 1 teaspoon cumin toasted
  • 5 white peppercorns
  • 1 teaspoon shrimp paste

For the curry

  • 600 g chicken thighs
  • 460 ml coconut milk divided into 2 portions (one for the thin coconut milk, one to add later)
  • 230 ml water
  • 4 tablespoons rice bran oil divided
  • 150 g small potatoes
  • 120 g onions small, or cut into chunks
  • 4 tablespoons peanuts toasted
  • 3 bay leaves
  • 8 cardamom pods toasted
  • 1 cinnamon stick

For the seasoning

  • 2,5 tablespoons palm sugar
  • 3 tablespoons fish sauce
  • 3 tablespoons tamarind juice
  • 3 tablespoons orange juice unsweetened
US Customary - Metric

Procédé

Make the curry paste

  • Soak the dried chilies in water, then split them open, remove the seeds, and toast them. Set aside.
    5 small dried chilies
    Curry massaman - Faire tremper les piments secs dans l’eau, puis les fendre, retirer les graines et les griller. Réserver.
  • Toast the shallots, garlic, galangal, and lemongrass separately.
    3 tablespoons shallots, 2 tablespoons Thai garlic, 1 teaspoon galangal, 1 tablespoon lemongrass
    Curry massaman - Griller séparément les échalotes, l’ail, le galanga et la citronnelle.
  • Wrap the shrimp paste in a banana leaf or aluminum foil, then grill or sear it in a pan until fragrant.
    1 teaspoon shrimp paste
    Curry massaman - Envelopper la pâte de crevettes dans une feuille de bananier ou du papier aluminium, puis la griller ou la saisir à la poêle jusqu’à ce qu’elle soit parfumée.
  • Pound the cloves, coriander seeds, cumin, and white peppercorns to a fine powder.
    2 whole cloves, 1 tablespoon coriander seeds, 1 teaspoon cumin, 5 white peppercorns
    Curry massaman - Piler les clous de girofle, les graines de coriandre, le cumin et le poivre blanc jusqu’à obtenir une poudre fine.
  • Pound the chilies until coarsely crushed.
    Curry massaman - Piler les piments jusqu’à ce qu’ils soient grossièrement broyés.
  • Add the shallots, garlic, galangal, and lemongrass, then continue pounding.
    Curry massaman - Ajouter les échalotes, l’ail, le galanga et la citronnelle, puis continuer à piler.
  • Add the ground spices and shrimp paste, then pound until the mixture forms a smooth paste.
    Curry massaman - Ajouter les épices pilées et la pâte de crevettes, puis piler jusqu’à obtention d’une pâte homogène.

Prepare the curry base

  • Mix one portion of the coconut milk with the water to make a thin coconut milk, then bring to a gentle boil. Lower the heat to maintain a gentle simmer.
    460 ml coconut milk, 230 ml water
    Curry massaman - Mélanger la première quantité de lait de coco avec l’eau pour obtenir un lait de coco léger.
  • Cut the chicken thighs into pieces about 5 cm in size.
    600 g chicken thighs
    Curry massaman - Couper les hauts de cuisse de poulet en morceaux d’environ 5 cm.

Sear the chicken and cook the paste

  • Heat half of the rice bran oil in a pan. Sauté the chicken until well seared on the outside, then transfer it to the pot and let it simmer gently.
    4 tablespoons rice bran oil
    Curry massaman - Faire revenir le poulet jusqu’à ce que l’extérieur soit bien saisi.
  • Add the remaining oil to the pan and sauté the curry paste until very fragrant. Gradually add the remaining coconut milk and continue cooking until the oil begins to separate slightly.
    Curry massaman - Ajouter progressivement la tasse restante de lait de coco, puis poursuivre la cuisson jusqu’à ce que l’huile commence légèrement à se séparer.

Simmer the curry

  • Add the cooked curry paste to the pot with the chicken, then add the potatoes, onions, peanuts, bay leaves, cardamom pods, and cinnamon stick. Simmer over low heat for about 45 minutes.
    150 g small potatoes, 120 g onions, 4 tablespoons peanuts, 3 bay leaves, 8 cardamom pods, 1 cinnamon stick
    Curry massaman - Ajouter les pommes de terre, les petits oignons, les cacahuètes, les feuilles de laurier, les gousses de cardamome et le bâton de cannelle.

Season and serve

  • Add the palm sugar, fish sauce, tamarind juice, and orange juice. Taste and adjust the seasoning if needed.
    2,5 tablespoons palm sugar, 3 tablespoons fish sauce, 3 tablespoons tamarind juice, 3 tablespoons orange juice
    Curry massaman - Ajouter le sucre de palme, la sauce poisson, le jus de tamarin et le jus d’orange.
  • Serve piping hot.
    Curry massaman - Servir.

Notes

  • For a smoother paste, use a heavy mortar or a small food processor, adding a splash of coconut milk if needed.
  • This curry is often even better reheated the next day, as the flavors deepen while it rests.
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