THAI MASSAMAN CURRY
In Thai schools we are taught following poem: "Massaman, a curry made by my beloved, is fragrant of cumin and strong spices. Every man who eats this curry is bound to long for her".
From the time when Ayutthaya ruled over what is now Central and South Thailand. Indian and Malay trading communities then settled and put their mark on Thai food: cardamon seeds, nutmeg and cinnamon flavour this dish unlike any other Thai recipe.
We consider ourselves lucky to have an auntie in our neighbourhood selling delicious, homemade pastes so we don't feel the need to prepare our own paste. So, our recipe here focuses on the actual preparation of the dish. Have a look in your local Asian grocery store and ask for Massaman paste. Amazon does offer a few good options as well.
INGREDIENTS (Serves 4)
2 carrots, cut into small, square pieces, about 1 inch
500g potatoes, cut in a similar way as both carrots
100g peanuts, roasted
100g massaman paste
350cc pure coconut milk (we use Aroy-D, a Thai brand)
soy sauce (we use Healthy Boy, another Thai brand)
1 onion, quartered in 4 pieces
3 cups water
Tip: add other root (starchy) vegetables like yam or sweet potato!
Preheat a pot to a medium and add oil.
Place a clump of massaman paste in the oil and stir for a minute. Pour coconut milk and bring to a boil.
Add onions, carrots and potatotes. Mix all together.
Finally add roasted peanuts and pour all water.
Cover and cook for another 15 minutes or until all vegetables get soften.
Meanwhile taste the curry for sweetness and adjust with soy sauce (savory) or palm sugar (sweet) if necessary.
We recommend to reserve the curry for a few hours so the root vegetables have time to take on the paste. It will bring out so much more color and flavour!
We love to spoon this aromatic curry over fresh cooked black rice!