Although a staple in any Thai restaurant, the Massaman Curry (also known as Massuman curry), has its origins in Persia. Did you know that the name Massaman is not a Thai word, rather a derivative of Mussulman Curry (meaning – ‘curry of the Muslims’)?.
Which is why you will notice that this curry uses spices like Cinnamon, Bay Leaves, Cumin, and Cardamom, which are generally not used in traditional Thai curries, as these spices did not reach Thailand till the 17th century. These and local condiments such as lemongrass, galangal and dried red chillies render the Thai flavours to this rich and delicious curry.
Do not be discouraged by the number of ingredients this recipe uses. The curry paste can be made in advanced and refrigerated for up to a month, or frozen for up to 6 months. Or you can just buy them from supermarkets.
While the traditional Massaman curry uses Shrimp paste and fish sauce, this vegetarian version substitutes the shrimp flavour with roasted peanuts instead.
Another curious ingredient is the Galangal – a member of the Ginger family – but oddly, the flavour it imparts has a slight hint of turmeric and is more fibrous than ginger. To substitute and expect the same flavour would be foolish, but you may safely replace with ginger and turmeric powder
First prepare the curry paste. Roast the aromatics (onion, lemongrass, galangal, garlic and chillis).
Roast and grind all the spices.
Blend everything together till you get a beautiful, yellow, fragrant and intensely flavourful paste.
You may store this paste in an airtight container for up to one month refrigerated, or up to 6 months frozen.
Thai Massaman Curry Paste
- Prep Time:20m
- Cook Time:8m
- Total Time:30m
- Yield: 2 cups
Ingredients
- 16 dried red chillies (small and spicy)
- 1/2 c hot water
- 1 medium onion, finely sliced
- 12 cloves of garlic, peeled
- 3 stalks of lemongrass, outer layer removed, sliced thinly
- 1" galangal (you may substitute with ginger)
- 1 tbsp. vegetable oil (I used sesame seed oil)
- 6 cardamom pods (authentic thai recipes call for white cardamom, but you can use green instead)
- 6 cloves
- 1" piece cinnamon stick
- 2 tbsp. coriander seeds
- 2 tsp. cumin seeds
- 1/2 c cilantro stems, chopped
- 1/4 c roasted peanuts
- 1/3 tsp. turmeric powder
- 1/2 tsp. salt
Instructions
- Soak the dried red chillis in hot water for 15 minutes. Remove, pat dry. Set aside. Do not discard the water.
- Preheat the oven to 350°F/180°C. Line a baking tray with foil, spread the sliced onions, garlic cloves, sliced lemon grass, sliced galangal and red chillis. Pour over the oil. Toss to combine. Bake at 350°F/180°C for 6-8 minutes until fragrant. Stir once in between. Set aside.
- Dry roast the cardamom pods, cloves, cinnamon, coriander seeds, cumin seeds until fragrant. Let cool. Powder finely in a food processor.
- Add the roasted ingredients, cilantro stems, turmeric powder, peanuts and salt to the spice powder. Blend using the water that was used to soak the chillis until you have a smooth, thick paste.
- You may store this paste in an airtight container for up to one month refrigerated, or up to 6 months frozen.
All that’s left to do is assemble the curry. Remember, if you are using frozen curry paste, take what you need and re-freeze the rest of the curry paste. That way, it will keep well for up to 6 months. Never re-freeze fully thawed anything. It’s basically a growth medium for bacteria by the time it’s fully thawed.
Make sure the coconut milk cooks well enough for the oil to separate. I heard from a Thai chef that it’s not massaman curry if there isn’t a red layer of oil floating on top.
Thai Tofu Massaman Curry
- Prep Time:10m
- Cook Time:20m
- Total Time:30m
- Serves: 4
- Yield: About 6 cups
Ingredients
- 7 tbsp. of the Massaman Curry paste (the heat was just right, adjust according to your spice preference).
- 14 oz / 400ml Coconut milk
- 1/2 onion, chopped
- 2 medium carrots, chopped into large pieces
- 1 medium potato, peeled and chopped
- 2 bay leaves
- 1 stick of cinnamon
- 1 c water
- 1/4 c roasted peanuts
- 1 tsp. vinegar/lime juice
- 10 oz tofu, cut into cubes. Spread 1tsp oil in a pan, and roast the tofu cubes until golden brown.
- 1/2 c moong dal sprouts (optional)
- Salt to taste
- 1/2 c roasted peanuts to serve (optional)
Instructions
- Add half of the coconut milk and the Massaman curry paste to a large pan. Let it come to a boil.
- Add the remainder of the coconut milk, chopped onions, carrots, potato, bay leaves, cinnamon and water.
- Cover and cook over a medium flame for about 20 minutes, until the potatoes and carrots are cooked.
- Add peanuts and vinegar. Adjust salt to taste.
- Turn off heat, add the tofu (and sprouts, if using), stir and serve hot with cooked rice!
Maikki says
Looks delicious! 🙂
Maha Lakshmi says
This is new curry for me. I like your blog. Thank you so much for sharing.
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Tina Dawson says
Thanks Maha Lakshmi! And thanks for stopping by. Have a great day!