John Myers
Thai Massaman Curry
The perfect thai massaman curry recipe with a picture and simple step-by-step instructions.
- 400 g Beef, chicken, or tofu
- 1 bunch Spring onion
- 5 Pc. Potatoes
- Sesame oil
- 3 tbsp Massaman curry paste
- 400 ml Coconut milk
- 2 tbsp Peanut butter or butter
- 1 tbsp Sugar
- 1 tbsp Rice vinegar, alternatively light balsamic vinegar or lemon / lime juice
- 2 tbsp Asian fish sauce
- 50 g Peanuts
- 2 cm Ginger
- 1 pole Lemongrass
- 0,5 bunch Coriander
- Cut the meat or tofu into strips or cubes. Peel and dice the potatoes. Ginger peel and finely chop. Cut the lemongrass into several pieces. Cut the spring onion into rings.
- Heat some oil in a large wok and fry the strips of meat in it. Add the potato cubes. Briefly sweat the curry paste and pieces of ginger. Then deglaze with the coconut milk.
- Add peanut butter, sugar, vinegar, peanuts, lemongrass pieces and fish sauce. Possibly use a little extra fish sauce, but be careful as it is very salty. Simmer everything on medium heat, stirring occasionally.
- Cooking time for chicken or tofu is around 20-30 minutes. For braised meat, I would cook for at least 40 – 60 minutes. Depending on how thick or runny you want the sauce, you can add a little broth or water.
- Just before the end of cooking, add the spring onions and fish out the lemongrass pieces. Chop the coriander leaves and sprinkle over them.
- This fits e.g. rice or bread.
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