Masaman curry is a Thai dish made with mild spices and coconut milk. Its name comes from Muslim traders who brought the spices to southern Thailand. The curry paste gives it a distinctive flavor, and it can be made with beef, chicken, or duck. It is served with rice or vegetables.
Masaman curry is an ethnic dish usually considered a part of Thai cuisine. Sometimes written as bulk curry, this particular Thai food is normally created by combining relatively mild spices with coconut milk and a few other ingredients. The curry is often served with rice and sometimes some form of pickled ginger or cucumbers.
The curry’s name comes from Muslim traders who brought the spices used in the dish from India and the Middle East to the southern part of modern Thailand. One spelling of the name, musulman, is simply an older form of the word “Muslim.” In some areas, the dish is simply referred to as a Muslim curry.
Preparing this particular Thai food is relatively simple. While recipes vary, a basic masaman curry includes coconut milk that is seasoned with curry paste. Potatoes, some kind of beef, cashews and some other spices form the basis for the recipe.
It is the special curry paste that gives Masaman curry its distinctive flavour. When combined with bay leaves, sugar, fish and tamarind, cardamom and cinnamon sauces, the end result is a spicy yet sweet blend that provides a nice layer of flavor to the meat and potatoes. Onions can also be chopped and added to this basic recipe. This same blend of curry sauce, coconut milk, and spices will also work really well with chicken or duck.
Mixing the milk and curry paste is the first step in making masaman curry. It’s important to heat these two ingredients over low heat, allowing the pasta to fully break down into the milk. When the mixture begins to bubble slightly, add the meat. Make sure the curry sauce completely covers the pieces of meat.
Add the rest of the spices while keeping the cashews, potatoes and onions to add just before the dish is done cooking. After about half an hour, the meat will be tender. Keep the same low heat and add the onion slivers, potato chunks and cashew nuts, then simmer the whole masaman curry for about twenty minutes more.
The liquid will reduce during the second half of the preparation, leaving a thin film on the heavy ingredients. However, the bottom of the pot should still have ample coating from the sauce. If the onions and beef appear to be almost completely exposed, add small amounts of water until the curry coats the bottom half of the larger pieces again.
Masaman curry can be served over white rice, saffron or fried. For people who are watching their carb intake, serving over a bed of steamed green and yellow vegetables will also result in a filling meal.
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