Gaeng Massaman Curry – The King of Curries
Aug 30, 2023
Immerse yourself in the world of flavors with our Massaman Curry!
Often referred to as the king of curries, this dish combines the best elements of Thai and Indian cuisine. With its creamy coconut milk base and a rich blend of spices like star anise, cardamom, and cloves, it offers an unparalleled flavor experience.
The combination of sweet, sour, and spicy notes, complemented by roasted aromas, makes this curry a true feast for the senses. Perfect for those seeking an exotic yet hearty dish.
Be enchanted by the variety and depth of flavors and enjoy a piece of culinary history in every bite.
We are particularly proud of our fresh Massaman curry paste , which we produce here in Bavaria.
Ingredients for 2–3 servings of Massaman Curry with Beef
Massaman curry takes a little longer to prepare, as it requires a longer cooking time, like goulash. However, 60 minutes should be sufficient.
Just follow our cooking instructions.
| Beef (alternatively chicken) | 250g |
| Massaman curry paste | 2 tbsp |
| Potatoes (alternatively sweet potatoes) | 125g |
| Pumpkin (optional) | 125g |
| Onion (sliced) | 2 pieces |
| coconut milk | 400 ml |
| Water | 125 ml |
| Roasted peanuts | 1 tbsp |
| fish sauce | 2 tbsp |
| Coconut blossom sugar (brown sugar) | 1 tbsp |
| Roasted cardamom seeds | 5 |
| bay leaves | 3 - 5 |
| Tamarind concentrate | 1 tbsp |
Preparation of the Massaman Curry:
1. Cut the beef, potatoes, and pumpkin into large chunks. Alternatively, you can use chicken.
2. Pour 300 ml of coconut milk, the water, and the peanuts into a saucepan and bring to a boil. Add the meat and cook until soft and tender.
3. Skim off the resulting oil and store it in a separate container for later
4. Heat the remaining coconut milk over medium heat until the oil begins to separate. This is best seen when the milk becomes creamy and a film of oil forms on the bottom of the pan. Add the Massaman curry paste and the skimmed oil and heat the mixture until creamy. Here's our video on how to split the coconut milk.
5. Return the toasted curry paste to the pot with the meat.
6. Add the potatoes and pumpkin to the coconut milk and cook until tender. Then add the onions.
7. Add the tamarind concentrate, fish sauce and coconut blossom sugar and season the curry to taste.
8. Roast the bay leaves and cardamom seeds until they begin to smell fragrant, then add them to the finished curry.
Serving suggestion: We always let the curry "sit" overnight; the next day it tastes even more intense.
Did you know…?
Cultural Roots : Massaman curry has its origins in the royal cuisine of Thailand and was introduced by Persian traders. The name "Massaman" may come from the word "Musulman," meaning "Muslim."
Worldwide recognition : In 2011, Massaman Curry was named the world's tastiest dish by CNN
Unique Spice Blend : Unlike many other Thai curries, Massaman Curry is less spicy but incredibly rich and aromatic. It contains spices like cardamom, cinnamon, cloves, and coriander root, which are typically found in Indian dishes.
Versatility : Although traditionally made with beef, Massaman Curry can also be enjoyed with chicken, lamb, or even vegetarian with tofu and vegetables.
Historical Significance : Massaman Curry reflects the cultural diversity of Thailand and shows the influences of different cultures that came to Thailand throughout history.
Would you like to learn more about Massaman Curry? You can find further interesting information here at Feinkosten.de .
