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–+ servings

Thai Massaman Curry

Thai curries usually use coconut milk as a base, and while some southern Indian curries also use coconut milk, Thai curries have unique curry paste blends. Thai curries come in different colors and each are unique as to their make up and as to which meats work well with each.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Beef or Chicken cubed in 2 -3 inch pieces or boneless short ribs or chicken thighs
  • 2- 3 Tbsp Massaman Curry Paste. Maesri in the can, is a good quality brand.
  • 2 14 oz cans of Coconut milk
  • 1 large Onion cubed into 1 inch pieces
  • 1 medium Red Pepper cubed or sliced.
  • 5 Green Cardamom pods or ½ tsp ground cardamom
  • 1 Cinnamon stick or ½ tsp ground cinnamon
  • 1 tsp Sugar
  • 1-2 Kaffir Lime leaves also called makrut lime leaves sometimes.
  • Juice of one Lime

Equipment

  • Wok

Method
 

  1. Bring 1 ½ cans of coconut milk and curry paste to a simmer and then add beef or chicken and cook until tender. Beef will take a bit longer and should be cooked for at least 30 minutes prior to adding the other ingredients.
  2. Once meat has cooked add the onions, red pepper and all other spices. Allow to cook for an additional 15 minutes and then taste for sweetness and sourness and add sugar and lime juice as needed. If the mixture becomes too thick, you can add your reserved coconut milk.
  3. After mixture is cooked through, approx 30 minutes, then serve over jasmine rice.

Notes

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