Central Thailand

Massaman curry

Name: Massaman curry
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 dried red chillies soaked dried red chilli; 4 shallots; 6 cloves garlic; 1 stalk sliced lemongrass; a thumb sliced galangal; 1 1/2 tsp coriander seeds; 1/2 tsp cumin seeds; 1 cinnamon stick 4 cardamom, 3 cloves, 1 star anise whole spices; 1 tsp shrimp paste; Chicken, boneless, thigh and drumstick pieces; 3 medium in chunks potato; 1 large in wedges onion; 1/4 cup roasted peanuts; 1 cup thick coconut milk; 1 1/4 cups thin coconut milk; a small lime size piece soaked tamarind; 1 1/2 tbsp palm sugar jaggery; 1 1/2 tbsp fish sauce; 1 tbsp cooking oil (vegetable oil); 2 leaves bay leaf (indian bay leaf)

Cinnamon, cardamom and peanuts in a Thai curry. A spice trade route you can eat with a spoon.

70 minTime

36 gProtein each

mildSpice

A curry with a passport2 chapters · 1 min read

Make it your way

Grandma's wayWhole spices, peanuts and potatoes, the classic way.

The original

580kcalsame

36 gproteinsame

7 gfibresame

70minutessame

Massaman curry with chicken.

Per serving, worked out from the ingredient table.

Ingredients

Dried red chilli6 dried red chillies, soaked

Shallots4

Garlic6 cloves

Lemongrass1 stalk, sliced

Galangala thumb, sliced

Coriander seeds1½ tsp

Cumin seeds½ tsp

Whole spices1 cinnamon stick, 4 cardamom, 3 cloves, 1 star anise

Shrimp paste1 tsp

Chicken, bonelessthigh and drumstick pieces

Potato3 medium, in chunks

Onion1 large, in wedges

Peanuts¼ cup, roasted

Thick coconut milk1 cup

Thin coconut milk1¼ cups

Tamarinda small lime size piece, soaked

Jaggery1½ tbsp palm sugar

Fish sauce1½ tbsp

Cooking oil (vegetable oil)1 tbsp

Bay leaf (indian bay leaf)2 leaves

Method

5 steps

1Dry toast the coriander, cumin and whole spices, then grind with the soaked chillies, shallots, garlic, lemongrass, galangal and shrimp paste.
2Fry the paste in oil and half the thick coconut milk until fragrant and the oil separates.
3Add chicken and turn to coat. Pour in thin coconut milk, tamarind water and bay leaves and simmer covered 20 minutes.
4Add potatoes, onion and peanuts. Simmer until the potatoes are tender and the chicken is cooked through with no pink.
5Stir in the remaining thick coconut milk, palm sugar and fish sauce. Simmer 2 minutes and balance sweet, sour and salty.

Serve it like this

Serve in a wide bowl with potato chunks on top, scatter crushed peanuts and fried shallots, and pass jasmine rice or roti alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Central Thailand

Massaman curry

Cinnamon, cardamom and peanuts in a Thai curry. A spice trade route you can eat with a spoon.

70 minTime

36 gProtein each

mildSpice

A curry with a passport2 chapters · 1 min read

Make it your way

Grandma's wayWhole spices, peanuts and potatoes, the classic way.

The original

580kcalsame

36 gproteinsame

7 gfibresame

70minutessame

Massaman curry with chicken.

Per serving, worked out from the ingredient table.

Ingredients

Dried red chilli6 dried red chillies, soaked

Shallots4

Garlic6 cloves

Lemongrass1 stalk, sliced

Galangala thumb, sliced

Coriander seeds1½ tsp

Cumin seeds½ tsp

Whole spices1 cinnamon stick, 4 cardamom, 3 cloves, 1 star anise

Shrimp paste1 tsp

Chicken, bonelessthigh and drumstick pieces

Potato3 medium, in chunks

Onion1 large, in wedges

Peanuts¼ cup, roasted

Thick coconut milk1 cup

Thin coconut milk1¼ cups

Tamarinda small lime size piece, soaked

Jaggery1½ tbsp palm sugar

Fish sauce1½ tbsp

Cooking oil (vegetable oil)1 tbsp

Bay leaf (indian bay leaf)2 leaves

Method

5 steps

1Dry toast the coriander, cumin and whole spices, then grind with the soaked chillies, shallots, garlic, lemongrass, galangal and shrimp paste.
2Fry the paste in oil and half the thick coconut milk until fragrant and the oil separates.
3Add chicken and turn to coat. Pour in thin coconut milk, tamarind water and bay leaves and simmer covered 20 minutes.
4Add potatoes, onion and peanuts. Simmer until the potatoes are tender and the chicken is cooked through with no pink.
5Stir in the remaining thick coconut milk, palm sugar and fish sauce. Simmer 2 minutes and balance sweet, sour and salty.

Serve it like this

Serve in a wide bowl with potato chunks on top, scatter crushed peanuts and fried shallots, and pass jasmine rice or roti alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Massaman curry

Make it your way

Ingredients

Method

Massaman curry

Make it your way

Ingredients

Method

Make it a meal