Masaman curry, my all time favorite Thai dish, is a rich and flavorful curry especially popular in the south of Thailand. It is muslim in origin with Malay and Indian influences. Most commonly it is made with chicken, beef, or lamb. The curry paste is made with many ingredients that are uncommon in other Thai foods like cardamon, cinnamon, cloves, and nutmeg, giving it a unique flavor.
This recipe comes from a neighbor, who in my opinion, makes the best Masaman curry I’ve had. The recipe is much less complicated than other recipes you will find, supporting the idea that sometimes “less is more.”
1/2 cup Peanuts ถั่วลิสง
Coconut milk หางกะทิ
Coconut cream หัวกะทิ
2 tbsp. Shrimp paste กะปิ
1 tbsp. Red curry paste เครื่องแกงเผ็ด
2 tbsp. Masaman paste เครื่องแกงมัสมั่น
(Coconut Sugar นำ้ตาลปี๊บ)
- Roast the peanuts for 15 minutes, until browned.
- Cut up the chicken (witih bone)
- Make the coconut milk and cream. If using a freshly grated coconut, mix in a cup of water to the dried coconut. Squeeze the water out of the coconut into another bowl until all the water is removed. This is the coconut cream. Repeat a second time to make the coconut milk. This should be less concentrated. If you don’t have a freshly grated coconut you can buy coconut cream in a box. “Arroy-D” is a good brand. To make the coconut milk add a cup of water to the cream.
- Place the coconut milk (less concentrated mixture) over heat and add the massaman paste, shrimp paste, and red curry paste.
- Allow mixture to come to a boil and add the chicken.
- Add 1/2- 1 cup of the coconut cream.
- Let simmer without stirring until there is a thin layer of oil on top.
- Add the peanuts (and sugar if needed).