Massaman curry is the mildest of curries. While it is associated with Thailand, it may have persian roots.
To make this dish, you can either use a massaman curry paste or make your own.
Each time I make this dish the taste varies, depending on what ingredients I have, I will adjust the recipe. Feel free to experiment!
Here is how to make your own massaman paste:
Other Ingredients in Dish:
After the curry paste is made, add the chopped onion/shallot. Cook down and add the stock and protein. Brown the meat or tofu and add coconut milk, cream and tomatoes. Peel and boil the potatoes separately, then combine. Add nuts and lime leaves and bay leaf stirring over medium heat. Taste the curry, add salt, pepper and fish sauce to taste. Serve with chopped peanuts sprinkled on top and fresh squeezed lime
*Option for fresh coriander/cilantro. Some people like the taste but I find it overpowering.
**Serve over your favorite type of rice. (Jasmine, white, brown)
At age 25, I am only getting started in my career path. I have just relocated to Vancouver to study holistic nutrition, and hope to share my knowledge through this platform. This website is a work in progress.