This recipe was never going to make my quick ‘n easy recipe collection, but every minute is worth it. “It’s not quick and easy, but it’s worth it!” So it tastes like a mash up between an Indian curry and Thai Curry. Spices such as: cumin, coriander, cloves, nutmeg, cinnamon and cardamom.īasically, if you take Indian curry spices and do a mash up with aromatics used in Thai curries (garlic, lemongrass, galangal), add coconut and peanuts, you end up with Massaman Curry. It was born from Indian and Malay influences and as a result, the main flavours comes from spices typically associated with Indian curries. Massaman Curry is a bit of an outlier in Thai cuisine. We’ve embraced Massaman as a firm favourite and it’s totally worthy! What is Massaman curry? And that it was probably the single most requested recipe when I did a recipe call out. There’s a reason why Massaman Curry seems to appear as a Chef’s Special at almost every Thai restaurant, along with its lamb shank counterpart. ![]() ![]() Peanuts, coconut, aromatic fresh and ground spices, potatoes and fall apart beef. What’s not to love about Massaman Curry? It’s like all my favourite things, simmered in one pot!Īnd it’s not just me. Made-from-scratch Beef Massaman Curry! This epic Thai coconut curry takes time to make but you’ll be rewarded with a rich, fragrant curry with fall apart meat and beautiful layers of flavours that you can’t buy in a jar.īONUS: I’ve also included directions for how to make this using store bought Massaman Curry paste, including my tip for the BEST brand to use!įeeling inspired to make a Thai banquet? Try adding Chicken Satay Skewers, Thai Fish Cakes, Pad See Ew Noodles or Thai Fried Rice to your menu! Massaman Curry
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