How to Make Massaman curry sauce

• Heat the vegetable oil in a large pot or skillet over medium heat.
• Add the Massaman curry paste to the pot and cook for 1-2 minutes until fragrant.
• Add the sliced onion and cook for another 2-3 minutes until softened.
• Add the chicken or beef to the pot and cook until browned on all sides.
• Add the potatoes, cinnamon stick, cardamom pods, cloves, and star anise to the pot.
• Pour in the coconut milk, chicken or beef broth, fish sauce, tamarind paste, and palm sugar.
• Stir everything together and bring the mixture to a simmer.
• Reduce the heat to low and cover the pot. Let it simmer for 30-40 minutes until the meat is tender and the flavors have melded together.
• While the curry is simmering, dry roast the peanuts in a separate pan over medium heat until golden brown. Set them aside to cool, then roughly chop them.
• Once the curry is ready, remove the cinnamon stick, cardamom pods, cloves, and star anise from the pot.
• Serve the Massaman curry over steamed jasmine rice, garnished with the chopped roasted peanuts and fresh cilantro leaves.

The Massaman curry sauce is traditionally served with steamed jasmine rice. It can also be enjoyed with roti bread or naan for dipping. This rich and flavorful sauce combines the creamy texture of coconut milk with a blend of aromatic spices and herbs. The combination of meat, potatoes, and peanuts adds a satisfying element to the curry, creating a balanced and delicious dish.

Massaman curry sauce is a classic Thai dish that has gained popularity worldwide for its unique flavors and versatility. It is known for its mild spiciness compared to other Thai curries. The sauce combines elements of Thai, Indian, and Malay cuisines, creating a harmonious blend of sweet, savory, and tangy flavors. It is a hearty and comforting dish that showcases the vibrant and complex flavors of Thai cuisine.

Facts about Massaman curry sauce:

1. Massaman curry is believed to have originated from the Muslim community in Thailand and has influences from Indian and Persian cuisines.
2. The name “Massaman” is thought to be derived from the Malay word “masam,” meaning sour, and the Persian word “mane,” meaning meat.
3. The traditional Massaman curry paste consists of ingredients like dried chili peppers, lemongrass, shallots, galangal, garlic, spices, and shrimp paste.