The story of Massama Curry from Thailand
The name massaman is a corruption of the term mosalman, an archaic word derived from Persian, meaning "Muslim". Hence, many earlier writers from the mid-19th century called the dish "Mussulman curry".
According to Thai journalist and scholar Santi Sawetwimon, as well as Thai food expert David Thompson, the dish originated in 17th century central Thailand at the cosmopolitan court of Ayutthaya, through the Persian merchant Sheik Ahmad Qomi, from whom the noble Thai Bunnag family descends. Most theories contend that massaman is a southern Thai dish influenced by Malay and Indian cuisine.
Ayutthaya, mid-17th century
The curry is extolled in the poem Kap He Chom Khrueang Khao Wan from the end of the 18th century, attributed to Prince Itsarasunthon of Siam (now Thailand), the later King Rama II (1767-1824). It is dedicated to a lady who is thought to be Princess Bunrot, the later Queen Sri Suriyendra, wife of King Rama II.
Massama Curry from Thailand Ingredients
- 2 tablespoons vegetable oil
- 1/2 small onion, sliced
- 1 (2-inch) piece ginger, peeled and grated
- 4 to 5 cloves garlic, minced
- 1 Thai bird's eye chile, sliced, or 1/2 to 3/4 teaspoon chile flakes or cayenne pepper
- 1/2 cup chicken stock
- 1 stalk lemongrass, bottom 4 inches minced, or 2 to 3 tablespoons frozen or bottled prepared lemongrass
- 3 bay leaves
- 1 teaspoon turmeric
- 1/4 cup chopped unsalted dry-roasted cashews, plus a handful more to finish
- 1 teaspoon ground coriander
- 1 teaspoon whole cumin seed
- 1/8 teaspoon cardamom
- 1 teaspoon tamarind paste, or 1 tablespoon fresh lime juice
- 3/4 teaspoon shrimp paste
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar, liquid or grated cake form, or brown sugar
- 1/2 to 1 pound chicken pieces, or chopped chicken breast/thigh
- 1 (14-ounce) can coconut milk, not lite
- 2 medium waxy potatoes, cut into 1-inch chunks
- 1 small red bell pepper, thinly sliced
- 1 medium tomato, halved and sliced 1/4-inch thick
- 1/4 cup chopped cilantro, for garnish
- Cooked jasmine rice, for serving
How to Make Massama Curry from Thailand
- Gather the ingredients.
- Ingredients to make Thai massaman chicken curry
- Heat a wok, large frying pan, or soup-type pot over medium-high heat. Drizzle in the oil and swirl around, then add the onion, ginger, garlic, and chile. Stir-fry 1 to 2 minutes to release the fragrance.
- A pan with oil, spices, and onions simmering
- Add the stock plus the following: lemongrass, bay leaves, turmeric, chopped cashews, ground coriander, whole cumin seed, cardamom, tamarind (or lime juice), shrimp paste, fish sauce, and sugar. Stir with each addition and bring to a light boil.
- A pot of seasoned broth simmering
- Add the chicken, stirring to coat with the spicy liquid, then add the coconut milk and potatoes. Stir and bring back up to a boil. Reduce heat to low, or just until you get a good simmer.
This Recipe is Halal Insha Allah
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