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Massaman curry with chicken drumsticks is the first curry I ever ate, and the first I ever made. I grew up in the south of Thailand, where there were a lot of Thai Muslims and therefore a lot of massaman curry because this is a Thai-Muslim dish. 🍛 Recipe in my bio! Note: there’s nothing inherently wrong with using oil to saute curry paste, assuming that you use the same amount of coconut milk in total; you’re just adding flavourless oil to your curry that you didn’t need. People also ask about using coconut oil to saute curry paste, which you can also do, but again you want to use the same amount of coconut milk in total. You don’t want to replace the initial amount of coconut milk (the part that gets reduced) with just oil or you’ll give up creaminess.
Massaman curry with chicken drumsticks is the first curry I ever ate, and the first I ever made. I grew up in the south of Thailand, where there were a lot of Thai Muslims and therefore a lot of massaman curry because this is a Thai-Muslim dish. 🍛 Recipe in my bio! Note: there’s nothing inherently wrong with using oil to saute curry paste, assuming that you use the same amount of coconut milk in total; you’re just adding flavourless oil to your curry that you didn’t need. People also ask about using coconut oil to saute curry paste, which you can also do, but again you want to use the same amount of coconut milk in total. You don’t want to replace the initial amount of coconut milk (the part that gets reduced) with just oil or you’ll give up creaminess.
Massaman curry - super simple and a curry that rarely gets the attention it deserves! Packed full of flavour and easy to make Recipe: 2x Lemongrass sticks - roughly chopped 2tbsp spoon - shrimp paste or miso paste 2x shallots - roughly chopped 150g peanuts 15g ginger 8 garlic cloves - roughly chopped 2tbsp fish sauce 2tbsp red Thai curry paste (optional) 1000g coconut milk 2x chicken breast 3tbsp oyster sauce 2 garlic cloves - grated
Massaman curry - super simple and a curry that rarely gets the attention it deserves! Packed full of flavour and easy to make Recipe: 2x Lemongrass sticks - roughly chopped 2tbsp spoon - shrimp paste or miso paste 2x shallots - roughly chopped 150g peanuts 15g ginger 8 garlic cloves - roughly chopped 2tbsp fish sauce 2tbsp red Thai curry paste (optional) 1000g coconut milk 2x chicken breast 3tbsp oyster sauce 2 garlic cloves - grated
How to cook a Chicken Massaman Curry! We have 100s more curries over on mob.co.uk! Try this one out from @dudu_eats and let us know what you think! 🫶🏽 Link in bio or search ‘Chicken Massaman Curry’ on mob.co.uk
How to cook a Chicken Massaman Curry! We have 100s more curries over on mob.co.uk! Try this one out from @dudu_eats and let us know what you think! 🫶🏽 Link in bio or search ‘Chicken Massaman Curry’ on mob.co.uk
Easy Recipes for Man Children | Thai Massaman Curry #food #cooking #curry #recipe #thaifood #massaman
Easy Recipes for Man Children | Thai Massaman Curry #food #cooking #curry #recipe #thaifood #massaman
One word to describe this dish: flavor. This Massaman curry is a great balance between hearty and fresh, making it the perfect “in-between-seasons” dish. It isn’t spicy like a lot of other curries can be, which makes it a great meal for the whole family. Find the full recipe below, I promise you’ll love this one! To Braise the Beef 2 Tbsp Coconut oil 2 tbsp massaman curry paste 2.5lb beef roast cut into cubes 2 cups beef stock For the Curry 2 Tbsp Coconut oil 3 tbsp massaman curry paste 1 1/2 cans coconut cream or full fat coconut milk 3 medium russet potatoes, diced 3 carrots, large rough cut 2 kefir lime leaves (optional) 2 1/2 Tbsp fish sauce 4 tbsp coconut or palm sugar 3 tbsp tamarind liquid 1/2 cup roasted peanuts or cashews lime wedges cilantro - chopped Braise: In a lidded pot on medium heat cook 2 tbsp curry paste in 2 tbsp coconut oil until fragrant. Add the beef and brown slightly, add the stock, mix, cover and put in the oven at 325 degrees for 90 minutes. After 90 minutes, remove the beef into a bowl and set aside. Put the pot on medium high heat and reduce by about half. Curry: While that reduces, make the curry by using another large lidded pot. Add 2 tbsp coconut oil and 3 tbsp curry paste and stir fry until fragrant again. Add 1/2 can coconut cream and cook until it starts to bubble red. Add the reduced cooking stock, the beef, the remaining coconut cream, potatoes, carrots and kefir lime leaves. Stir, bring to a boil, cover and reduce to simmer for 30 minutes. Remove lid, season with fish sauce, sugar, tamarind liquid and peanuts. Cook an additional 15 minutes. Discard the lime leaves. Serve: Traditionally served with rice - since we’re grain free we use a 50/50 mix of cauliflower rice and finely chopped cabbage, quickly stir fried with olive oil, salt and pepper. Top with chopped cilantro and a squeeze of lime.
One word to describe this dish: flavor. This Massaman curry is a great balance between hearty and fresh, making it the perfect “in-between-seasons” dish. It isn’t spicy like a lot of other curries can be, which makes it a great meal for the whole family. Find the full recipe below, I promise you’ll love this one! To Braise the Beef 2 Tbsp Coconut oil 2 tbsp massaman curry paste 2.5lb beef roast cut into cubes 2 cups beef stock For the Curry 2 Tbsp Coconut oil 3 tbsp massaman curry paste 1 1/2 cans coconut cream or full fat coconut milk 3 medium russet potatoes, diced 3 carrots, large rough cut 2 kefir lime leaves (optional) 2 1/2 Tbsp fish sauce 4 tbsp coconut or palm sugar 3 tbsp tamarind liquid 1/2 cup roasted peanuts or cashews lime wedges cilantro - chopped Braise: In a lidded pot on medium heat cook 2 tbsp curry paste in 2 tbsp coconut oil until fragrant. Add the beef and brown slightly, add the stock, mix, cover and put in the oven at 325 degrees for 90 minutes. After 90 minutes, remove the beef into a bowl and set aside. Put the pot on medium high heat and reduce by about half. Curry: While that reduces, make the curry by using another large lidded pot. Add 2 tbsp coconut oil and 3 tbsp curry paste and stir fry until fragrant again. Add 1/2 can coconut cream and cook until it starts to bubble red. Add the reduced cooking stock, the beef, the remaining coconut cream, potatoes, carrots and kefir lime leaves. Stir, bring to a boil, cover and reduce to simmer for 30 minutes. Remove lid, season with fish sauce, sugar, tamarind liquid and peanuts. Cook an additional 15 minutes. Discard the lime leaves. Serve: Traditionally served with rice - since we’re grain free we use a 50/50 mix of cauliflower rice and finely chopped cabbage, quickly stir fried with olive oil, salt and pepper. Top with chopped cilantro and a squeeze of lime.
The Best Massaman curry
Recipe by @miss_pollys_kitchen for @firstlightgrassfed 
Adapted in the Instant Pot by me to speed up the process 😆 This dish is everything. Rich, velvety, tender… melt-in-your-mouth wagyu beef wrapped up in the most flavour-packed massaman curry. The kind of dish that tastes like you’ve been cooking all day - because technically, you have. Ingredients * 1.5kg (approx.) @firstlightgrassfed Wagyu chuck roast * 1L beef stock * 1 Tbsp lemongrass paste * 200g massaman curry paste * 2 x 400ml cans coconut cream * 2 cinnamon quills * 2 star anise * 1 heaped Tbsp tamarind paste * 2 Tbsp fish sauce * 1 Tbsp brown sugar * 700g baby potatoes, halved * 2 cups of stock from the slow-cooked beef To serve * Steamed jasmine rice * Blanched green vegetables * Garnish: coriander, toasted peanuts, fresh chilli 🌶️ Method (original oven version) 1. Preheat your oven to 150°C (fan bake). Slice the wagyu into large chunks, then sear in batches until browned. Turn off the element and return all the beef to the pan. 2. Add beef stock and lemongrass paste. Stir well and ensure the beef is mostly submerged - top up with water if needed. Cover and slow-cook in the oven for 4 hours. 3. At the 3.5-hour mark, start the curry sauce. In a large saucepan, sauté curry paste for 1 min, then stir in ½ can of coconut cream. Cook until fragrant. 4. Add the rest of the coconut cream, cinnamon, star anise, tamarind, fish sauce, and brown sugar. Stir and bring to a gentle boil. 5. Remove the beef from the oven. Ladle 2 cups of its stock into the curry sauce. Add potatoes and simmer until tender (about 25 mins). 6. Use a slotted spoon to transfer the beef into the curry. Gently fold everything together and let it simmer until the sauce thickens (around 5 mins). 7. Serve with steamed rice, greens, and all your toppings. It’s heaven in a bowl. Quick version in comments using @russellhobbs_anz
The Best Massaman curry
Recipe by @miss_pollys_kitchen for @firstlightgrassfed 
Adapted in the Instant Pot by me to speed up the process 😆 This dish is everything. Rich, velvety, tender… melt-in-your-mouth wagyu beef wrapped up in the most flavour-packed massaman curry. The kind of dish that tastes like you’ve been cooking all day - because technically, you have. Ingredients * 1.5kg (approx.) @firstlightgrassfed Wagyu chuck roast * 1L beef stock * 1 Tbsp lemongrass paste * 200g massaman curry paste * 2 x 400ml cans coconut cream * 2 cinnamon quills * 2 star anise * 1 heaped Tbsp tamarind paste * 2 Tbsp fish sauce * 1 Tbsp brown sugar * 700g baby potatoes, halved * 2 cups of stock from the slow-cooked beef To serve * Steamed jasmine rice * Blanched green vegetables * Garnish: coriander, toasted peanuts, fresh chilli 🌶️ Method (original oven version) 1. Preheat your oven to 150°C (fan bake). Slice the wagyu into large chunks, then sear in batches until browned. Turn off the element and return all the beef to the pan. 2. Add beef stock and lemongrass paste. Stir well and ensure the beef is mostly submerged - top up with water if needed. Cover and slow-cook in the oven for 4 hours. 3. At the 3.5-hour mark, start the curry sauce. In a large saucepan, sauté curry paste for 1 min, then stir in ½ can of coconut cream. Cook until fragrant. 4. Add the rest of the coconut cream, cinnamon, star anise, tamarind, fish sauce, and brown sugar. Stir and bring to a gentle boil. 5. Remove the beef from the oven. Ladle 2 cups of its stock into the curry sauce. Add potatoes and simmer until tender (about 25 mins). 6. Use a slotted spoon to transfer the beef into the curry. Gently fold everything together and let it simmer until the sauce thickens (around 5 mins). 7. Serve with steamed rice, greens, and all your toppings. It’s heaven in a bowl. Quick version in comments using @russellhobbs_anz
Rich, tender Wagyu massaman curry melting in every bite… this is comfort food on another level 🤤🔥 #ASMRfood #WagyuBeef #MassamanCurry #Foodie #FoodPorn 🔥🔥🔥💯💯💯
Rich, tender Wagyu massaman curry melting in every bite… this is comfort food on another level 🤤🔥 #ASMRfood #WagyuBeef #MassamanCurry #Foodie #FoodPorn 🔥🔥🔥💯💯💯
Why I chose Massaman Curry ft. @senyaigrubs
Why I chose Massaman Curry ft. @senyaigrubs
Thai Massaman Curry is a tantalising blend of Thai and Indian influences, offering a rich, aromatic experience 🌶️ Originating from Thailand, it boasts a medley of spices like cumin, coriander, and cinnamon, harmonised with creamy coconut milk and tender vegetables. Best enjoyed with a side of fragrant jasmine rice, this curry is a celebration of flavours that’s sure to warm both heart and soul ✨ For the Curry Paste: 1 orange/red bell pepper 2 shallots 3 garlic cloves 4 small red chilies 1 stick of lemongrass 2-3 tbsp coconut milk 1 tsp salt 2 tsp soft brown sugar 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric Juice of half a lime For the Curry: 3 shallots, finely sliced 4 garlic cloves, minced Thumb-sized piece of ginger, minced 1 tsp cumin 1 tsp coriander ¼ tsp cinnamon 1 star anise 6 tbsp Thai red curry paste 1 carrot, peeled and sliced into circles Handful of baby potatoes, halved 1/2 block of extra firm tofu, cut into 1 cm cubes 1 can of Amoy full-fat coconut milk ½ tbsp vegan fish sauce 1 tbsp peanut butter Optional for serving: Boiled rice, lime juice, chopped coriander, chopped peanuts Prepare the Curry Paste: Blend together the bell pepper, shallots, garlic cloves, red chilies, lemongrass, and garlic until smooth. Add the sugar, cumin, coriander, turmeric, and 2-3 tbsp coconut milk. Pulse again until combined. Season with salt and lime juice. Blend once more until you achieve a smooth paste consistency. Cook the Curry: Heat a splash of oil in a pan over medium heat. Fry the shallots, garlic, and ginger for 1-2 minutes until fragrant. Add the blended curry paste, cumin, coriander, cinnamon, and star anise. Stir-fry for 2-3 minutes until aromatic. Pour in the coconut milk, sliced carrots, baby potatoes, vegan fish sauce, and a generous pinch of salt. Reduce the heat and simmer until the potatoes and carrots are tender, stirring occasionally. After 15 minutes, add the tofu cubes and cook for another 5 minutes with the lid on. Serve: Remove the curry from heat and serve hot with boiled rice. Garnish with chopped coriander, chopped peanuts, and a squeeze of lime juice if desired.
Thai Massaman Curry is a tantalising blend of Thai and Indian influences, offering a rich, aromatic experience 🌶️ Originating from Thailand, it boasts a medley of spices like cumin, coriander, and cinnamon, harmonised with creamy coconut milk and tender vegetables. Best enjoyed with a side of fragrant jasmine rice, this curry is a celebration of flavours that’s sure to warm both heart and soul ✨ For the Curry Paste: 1 orange/red bell pepper 2 shallots 3 garlic cloves 4 small red chilies 1 stick of lemongrass 2-3 tbsp coconut milk 1 tsp salt 2 tsp soft brown sugar 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric Juice of half a lime For the Curry: 3 shallots, finely sliced 4 garlic cloves, minced Thumb-sized piece of ginger, minced 1 tsp cumin 1 tsp coriander ¼ tsp cinnamon 1 star anise 6 tbsp Thai red curry paste 1 carrot, peeled and sliced into circles Handful of baby potatoes, halved 1/2 block of extra firm tofu, cut into 1 cm cubes 1 can of Amoy full-fat coconut milk ½ tbsp vegan fish sauce 1 tbsp peanut butter Optional for serving: Boiled rice, lime juice, chopped coriander, chopped peanuts Prepare the Curry Paste: Blend together the bell pepper, shallots, garlic cloves, red chilies, lemongrass, and garlic until smooth. Add the sugar, cumin, coriander, turmeric, and 2-3 tbsp coconut milk. Pulse again until combined. Season with salt and lime juice. Blend once more until you achieve a smooth paste consistency. Cook the Curry: Heat a splash of oil in a pan over medium heat. Fry the shallots, garlic, and ginger for 1-2 minutes until fragrant. Add the blended curry paste, cumin, coriander, cinnamon, and star anise. Stir-fry for 2-3 minutes until aromatic. Pour in the coconut milk, sliced carrots, baby potatoes, vegan fish sauce, and a generous pinch of salt. Reduce the heat and simmer until the potatoes and carrots are tender, stirring occasionally. After 15 minutes, add the tofu cubes and cook for another 5 minutes with the lid on. Serve: Remove the curry from heat and serve hot with boiled rice. Garnish with chopped coriander, chopped peanuts, and a squeeze of lime juice if desired.
This is the tastiest curry I’ve ever made. Thanks to my mate Josh @gingerfarang who is a huge inspiration when it comes to Thai food!!! Make sure to give him a follow. Massaman Curry (serves 4) Massaman Curry paste: 5 cardamon pods 1 small stick cinnamon 10 cloves ½ tsp. ground nutmeg 6 blades mace ½ tsp. cumin seeds 1 tsp. coriander seeds 1 tsp. black peppercorns 10 dried red chillies rehydrated in boiling water 4 slices galangal or ginger 6 cloves garlic 6 Thai shallots 1 tbsp. coriander root or stems 20g Thai shrimp paste 1 tsp. salt Sauce: 1 x 400g tin full fat coconut milk 100g Massaman curry paste 4 bone in and skin on chicken thighs 6 kaffir lime leaves 1 chicken stock pot 600ml water 2 large waxy potatoes 2 tbsp. fish sauce 20g palm sugar 3 ripe tomatoes quartered Method: 1: To make the Massaman curry paste, toast the dry spiced in a dry pan until toasted then set aside to cool. Grind the spices until fine. Use a processor or blender to break down the rest of the ingredients, you can add a little oil to help you along. A pestle and mortar is the traditional way of making this paste if you have a nice big one. This makes three portions so freeze the rest until needed. 2: In a large pan reduce the coconut milk until thickened then stir through the Massaman curry paste. Cook for a further 5 minutes then remove from the pan and set aside. Place the chicken into a pot and fry skin side down for 5 minutes until golden then turn and add in the lime leaves, water and stock pot. You will need enough to just cover the chicken. Bring up to a gentle simmer and cook for 10 minutes. Add in the Massaman paste and any oil then pop the potatoes into the pot and cook for 50 minutes. Season with fish sauce and sugar. Add in the tomatoes and gently cook for a further 5 minutes and then serve with a portion of jasmine rice. . . . . . #thaifood #thailand #massaman #massamancurry #thaicurry #thaicuisine #thailand🇹🇭
This is the tastiest curry I’ve ever made. Thanks to my mate Josh @gingerfarang who is a huge inspiration when it comes to Thai food!!! Make sure to give him a follow. Massaman Curry (serves 4) Massaman Curry paste: 5 cardamon pods 1 small stick cinnamon 10 cloves ½ tsp. ground nutmeg 6 blades mace ½ tsp. cumin seeds 1 tsp. coriander seeds 1 tsp. black peppercorns 10 dried red chillies rehydrated in boiling water 4 slices galangal or ginger 6 cloves garlic 6 Thai shallots 1 tbsp. coriander root or stems 20g Thai shrimp paste 1 tsp. salt Sauce: 1 x 400g tin full fat coconut milk 100g Massaman curry paste 4 bone in and skin on chicken thighs 6 kaffir lime leaves 1 chicken stock pot 600ml water 2 large waxy potatoes 2 tbsp. fish sauce 20g palm sugar 3 ripe tomatoes quartered Method: 1: To make the Massaman curry paste, toast the dry spiced in a dry pan until toasted then set aside to cool. Grind the spices until fine. Use a processor or blender to break down the rest of the ingredients, you can add a little oil to help you along. A pestle and mortar is the traditional way of making this paste if you have a nice big one. This makes three portions so freeze the rest until needed. 2: In a large pan reduce the coconut milk until thickened then stir through the Massaman curry paste. Cook for a further 5 minutes then remove from the pan and set aside. Place the chicken into a pot and fry skin side down for 5 minutes until golden then turn and add in the lime leaves, water and stock pot. You will need enough to just cover the chicken. Bring up to a gentle simmer and cook for 10 minutes. Add in the Massaman paste and any oil then pop the potatoes into the pot and cook for 50 minutes. Season with fish sauce and sugar. Add in the tomatoes and gently cook for a further 5 minutes and then serve with a portion of jasmine rice. . . . . . #thaifood #thailand #massaman #massamancurry #thaicurry #thaicuisine #thailand🇹🇭
This was absolutely delicious! And I ask myself… how is this “diet food”? 😋 This is just one of the amazing recipes you can find on the @transformbyfitaz app! Slow Cooker Beef Massaman Curry 🥘 🍛 Ingredients: 1 large onion 3 carrots 500g baby potatoes 800g slow cooker beef (like chuck steak) 1 tbsp olive oil ½ cup massaman curry paste 270ml coconut milk 100g baby spinach ¼ cup chopped peanuts Serve with: cauliflower rice, steamed beans, or regular rice 👩‍🍳 How I make it: Brown the beef, then toss it in the slow cooker with potatoes, carrots, and onion. Add the curry paste and coconut milk (I used a full can for a mild, toddler-friendly flavour) and a touch of brown sugar for sweetness. Let it slow-cook to perfection, (Cook on high for approx 3.5 hours, or low for 7 hours) but wait until the meat is falling apart 😍 then stir in baby spinach and top with chopped peanuts. 📌 Tips: - Make a big batch – leftovers are even more flavourful! - Serve with rice, cauliflower rice, or enjoy on its own. If you’re interested in joining Fitaz and get access to recipes like this check out the link in my bio - you can use discount code LIFEWKRISTY10 🩷
This was absolutely delicious! And I ask myself… how is this “diet food”? 😋 This is just one of the amazing recipes you can find on the @transformbyfitaz app! Slow Cooker Beef Massaman Curry 🥘 🍛 Ingredients: 1 large onion 3 carrots 500g baby potatoes 800g slow cooker beef (like chuck steak) 1 tbsp olive oil ½ cup massaman curry paste 270ml coconut milk 100g baby spinach ¼ cup chopped peanuts Serve with: cauliflower rice, steamed beans, or regular rice 👩‍🍳 How I make it: Brown the beef, then toss it in the slow cooker with potatoes, carrots, and onion. Add the curry paste and coconut milk (I used a full can for a mild, toddler-friendly flavour) and a touch of brown sugar for sweetness. Let it slow-cook to perfection, (Cook on high for approx 3.5 hours, or low for 7 hours) but wait until the meat is falling apart 😍 then stir in baby spinach and top with chopped peanuts. 📌 Tips: - Make a big batch – leftovers are even more flavourful! - Serve with rice, cauliflower rice, or enjoy on its own. If you’re interested in joining Fitaz and get access to recipes like this check out the link in my bio - you can use discount code LIFEWKRISTY10 🩷
Massaman curry with chicken drumsticks is the first curry I ever ate, and the first I ever made. 🍗 I grew up in the south of Thailand, where there were a lot of Thai Muslims and therefore a lot of massaman curry because this is a Thai-Muslim dish.⁠ ⁠ Note: there’s nothing inherently wrong with using oil to saute curry paste, assuming that you use the same amount of coconut milk in total; you’re just adding flavourless oil to your curry that you didn’t need. People also ask about using coconut oil to saute curry paste, which you can also do, but again you want to use the same amount of coconut milk in total. You don’t want to replace the initial amount of coconut milk (the part that gets reduced) with just oil or you’ll give up creaminess.⁠ ⁠ 🔥 Recipe is at the link in my bio or comment SAVE and I’ll DM it to you! ⁠ ⁠ https://hot-thai-kitchen.com/massaman-curry/
Massaman curry with chicken drumsticks is the first curry I ever ate, and the first I ever made. 🍗 I grew up in the south of Thailand, where there were a lot of Thai Muslims and therefore a lot of massaman curry because this is a Thai-Muslim dish.⁠ ⁠ Note: there’s nothing inherently wrong with using oil to saute curry paste, assuming that you use the same amount of coconut milk in total; you’re just adding flavourless oil to your curry that you didn’t need. People also ask about using coconut oil to saute curry paste, which you can also do, but again you want to use the same amount of coconut milk in total. You don’t want to replace the initial amount of coconut milk (the part that gets reduced) with just oil or you’ll give up creaminess.⁠ ⁠ 🔥 Recipe is at the link in my bio or comment SAVE and I’ll DM it to you! ⁠ ⁠ https://hot-thai-kitchen.com/massaman-curry/
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