Massaman Curry

Summary

Yield
Servings
Source/node/5501
Prep time1 hour, 30 minutes
Cooking time30 minutes
Total time2 hours

Description

This Thai curry is Muslim in origin, and is fragrant with spices from the global spice trade. It was taught in a City Market cooking class on vegetarian cooking.

Ingredients

7  
chili pepper, dried
5  
cloves
2  
cinnamon stick
6  
cardamom seeds
1/4 teaspoon
nutmeg, powdered
4  
bay leaves
1  
lemongrass
7 cloves
garlic
7  
shallots
1 teaspoon
oil
1/2 teaspoon
salt
1 1/2 pound
tofu
2  
potatoes
4 cups
coconut milk, full fat
1/2 cup
peanuts, roasted and salted
3 tablespoons
soy sauce
8  
cardamom seeds, crushed
1 tablespoon
tamarind concentrate
3 tablespoons
hot water
1  
lime
2 tablespoons
brown sugar

Instructions

For the dried curry powder:

 

Place the dried chili peppers, cloves, 1 stick cinnamon, 6 cardamom seeds, nutmeg, and bay leaves in a dry cast iron skillet on medium-high heat and stir until fragrant. Don’t burn. Let dry goods cool and place in a coffee grinder until well ground. This ground mixture is now a wonderful “curry powder” and can be used in all sorts of dishes.

 

For the curry paste:

 

Fry garlic and shallots in oil until browned. Add ground dried curry powder to these wet ingredients and stir thoroughly; optimally you would use a mortar and pestle. Alternatively, put it in a food processor and blend to a thick paste.

 

For the Massaman Curry:

 

Prepare tofu in your favorite manner: Either cut into chunks, or fry chunks lightly in oil. Place the potatoes, coconut milk, peanuts, and soy sauce/fish sauce into a wok or saucepan.  Cook/boil until potatoes are just tender. Raise temperature and reduce volume of sauce. Add tofu, curry paste, cinnamon stick and cardamom. Simmer for 5 minutes. Stir in tamarind, FolkFoods Master Sauce if using, water, lime juice, and brown sugar.

This can now be served over jasmine rice or over a flatbread and garnished with basil and more peanuts. Yum!

 

Variations: You can add fresh minced ginger to the wet mix of the curry paste. You can also add additional vegetables to the curry (pineapple is sometimes used in this curry).