Massaman Curry Sauce

Name: Massaman Curry Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Thai (Southern)
Ingredients: Dried red chiles — 4; Shallots and garlic — 4 and 5 cloves; Lemongrass — 1 stalk; Ground cinnamon, cardamom, cumin and coriander — 3 g each (1 tsp each); Shrimp paste — 10 g (2 tsp); Coconut milk — 600 ml (2.5 cups); Tamarind paste — 20 g (4 tsp); Palm sugar and fish sauce — 30 g and 30 ml (2 tbsp and 2 tbsp); Roasted peanuts — 40 g (1/4 cup)

The Quirky Foodster Team

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20 min (plus 15 min soaking)

Prep

35 min

Cook

Ingredients

Dried red chiles — 4
Shallots and garlic — 4 and 5 cloves
Lemongrass — 1 stalk
Ground cinnamon, cardamom, cumin and coriander — 3 g each (1 tsp each)
Shrimp paste — 10 g (2 tsp)
Coconut milk — 600 ml (2.5 cups)
Tamarind paste — 20 g (4 tsp)
Palm sugar and fish sauce — 30 g and 30 ml (2 tbsp and 2 tbsp)
Roasted peanuts — 40 g (1/4 cup)

Method

Soak dried chiles in hot water 15 minutes to soften; drain.
Pound or process softened chiles with shallots, garlic, lemongrass, ground spices and shrimp paste to a smooth
paste.
Heat the thick cream from the top of the coconut milk in a wok; fry the paste over medium heat until very fragrant,
about 7-8 minutes.
Add remaining coconut milk gradually, along with tamarind paste; simmer 20-25 minutes (traditionally with beef or
chicken added directly).
Season with palm sugar and fish sauce; stir in roasted peanuts just before serving.

Cultural Background: A rich, mildly spiced curry sauce reflecting Persian and Indian trade influence through southern Thailand, massaman curry incorporates warm spices like cinnamon and cardamom uncommon in other Thai curries, resulting in a milder, nuttier profile.

Tips: • The warm spice blend (cinnamon, cardamom, cumin) is what distinguishes massaman from other Thai curries — don't skip these. • Long, slow simmering with meat (traditionally beef) is customary, developing significant depth over an hour or more.

Variations: • Add potatoes and roasted peanuts for the classic full curry preparation. • Adjust chile quantity, though massaman is traditionally one of the milder Thai curries.

Storage: Refrigerate up to 4 days, or freeze up to 3 months. Reheating Reheat gently over low heat, stirring occasionally. Nutrition (per serving) Approx. 160 kcal, 3 g protein, 14 g fat, 6 g carbohydrate per 100 ml serving.

Reheating: Reheat gently over low heat, stirring occasionally. Nutrition (per serving) Approx. 160 kcal, 3 g protein, 14 g fat, 6 g carbohydrate per 100 ml serving.

FAQs: What is massaman curry sauce traditionally served with? Beef or chicken simmered with potatoes and peanuts, served over jasmine rice. Why does massaman taste different from other Thai curries? Its distinctive warm spice blend (cinnamon, cardamom, cumin) reflects historical Persian and Indian trade influence, giving it a milder, nuttier character.