Massaman Potato Curry is a simple Thai curry. Last year, my BIL gave me a Thai cooking book - Easy Thai Cooking by Robert Danhi . When I was going through the book, this recipe caught my attention and I decided to try it as soon as possible. Its because I love all the ingredients used in it.
This dish turned out very tasty. I made very few alterations to the original recipe. Do try this recipe and I am sure you will love it.
Ingredients:
Procedure:
Dry roast the peanuts until their skin turn dark. Transfer to a bowl. Once they cool, remove the peel.
Now peel the potato and chop them into cubes. Transfer them into a bowl containing water. Then chop the onion into medium sized square pieces. Clean the mushrooms with a wet paper towel and tear them into desired sized pieces.
Now in a big pot add half the can of coconut milk and bring it to a boil. Once it reduces slightly, add the massaman curry paste. Mix well.
Now add in the remaining coconut milk, cinnamon stick, grated ginger, soy sauce, tamarind pulp, jaggery, little water (almost a cup). Bring it to a boil.
Once it comes to a boil, add in the potato cubes, onion cubes, peanuts and salt . Continue to cook.
Once the potato is 80% cooked, add in the mushroom.
Continue cooking until everything is well cooked. Turn off the heat.
Massaman Potato Curry is ready!!
Serve it hot along with sticky rice. Above measurement serves three people.
This dish turned out very tasty. I made very few alterations to the original recipe. Do try this recipe and I am sure you will love it.
Ingredients:
- Coconut Milk - 1 can (13.5 fl oz)
- Massaman Curry paste - 4 oz
- Cinnamon Stick - 2 inch piece
- Ginger, grated - 1 tsp
- Jaggery (or Thai Palm sugar)- 1 Tbsp
- Soy sauce- 1 tsp
- Tamarind pulp- 1/2 Tbsp
- Onion, medium sized - 1
- Potato, medium sized - 3
- Oyster Mushrooms - 1 cup
- Peanuts - 1/3 cup
- Salt- To taste
Procedure:
Dry roast the peanuts until their skin turn dark. Transfer to a bowl. Once they cool, remove the peel.
Now peel the potato and chop them into cubes. Transfer them into a bowl containing water. Then chop the onion into medium sized square pieces. Clean the mushrooms with a wet paper towel and tear them into desired sized pieces.
Now in a big pot add half the can of coconut milk and bring it to a boil. Once it reduces slightly, add the massaman curry paste. Mix well.
Now add in the remaining coconut milk, cinnamon stick, grated ginger, soy sauce, tamarind pulp, jaggery, little water (almost a cup). Bring it to a boil.
Once it comes to a boil, add in the potato cubes, onion cubes, peanuts and salt . Continue to cook.
Once the potato is 80% cooked, add in the mushroom.
Continue cooking until everything is well cooked. Turn off the heat.
Massaman Potato Curry is ready!!
Serve it hot along with sticky rice. Above measurement serves three people.
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ReplyDeleteHi, this dish looks divine. do you have recipe for Massaman curry Paste.. its hard to find one in India... Thank you
ReplyDeleteHi Maxi, sorry for the delayed reply. I never made curry paste at home as it is hard to find all the ingredients here. I guess its hard to find in India also. It requires Kaffir Lime, Galangal etc. So I always use the readymade paste. You can find many recipes online if yo are interested. Just google it. Thanks.
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