Massaman Curry is a flavorful and aromatic Thai curry known for its rich and creamy coconut milk-based sauce. It often features tender meat, potatoes, and peanuts. Here's a basic recipe for making Massaman Curry:

Ingredients:

For the Massaman Curry Paste:

• 5-10 dried red chilies, soaked in warm water
• 2 shallots, peeled and sliced
• 4 cloves garlic, peeled
• 1 thumb-sized piece of galangal, sliced
• 1 thumb-sized piece of ginger, sliced
• 1 lemongrass stalk, sliced (use the bottom half)
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon shrimp paste (optional)
• 1 tablespoon tamarind paste

For the Massaman Curry:

• 2 tablespoons vegetable oil
• 1 cup (240ml) coconut milk
• 2-3 tablespoons Massaman Curry paste (adjust to taste)
• 1 lb (450g) meat of choice (beef, chicken, or tofu), cut into bite-sized pieces
• 1 can (14 oz / 400ml) coconut milk
• 1 cup (240ml) chicken or vegetable broth
• 2 potatoes, peeled and cut into chunks
• 1 onion, sliced
• 1/2 cup (75g) roasted peanuts
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• Salt to taste

Instructions:

Massaman Curry Paste:

Prepare the Dried Chilies:

• Soak the dried red chilies in warm water for about 15-20 minutes until they become soft. Remove the seeds for a milder flavor.

Dry Roast Spices:

• In a dry pan, lightly roast the coriander seeds, cumin seeds, ground cinnamon, ground cloves, and ground cardamom until fragrant. Let them cool.

Blend the Paste:

• In a food processor or mortar and pestle, blend the soaked red chilies, shallots, garlic, galangal, ginger, lemongrass, roasted spices, shrimp paste (if using), and tamarind paste until you get a smooth paste.

Massaman Curry:

Cook the Curry Paste:

• Heat vegetable oil in a pot over medium heat. Add 2-3 tablespoons of Massaman Curry paste and sauté for a couple of minutes until fragrant.

Add Coconut Milk:

• Pour in 1 cup of coconut milk and stir well to combine with the Massaman Curry paste.

Add Meat and Coconut Milk:

• Add the bite-sized meat (beef, chicken, or tofu) to the pot. Cook until the meat is partially cooked.

Add Coconut Milk and Broth:

• Pour in the remaining coconut milk and chicken or vegetable broth. Stir to combine.

Add Potatoes and Onions:

• Add the potato chunks and sliced onions to the pot.

Simmer:

• Let the Massaman Curry simmer for about 20-25 minutes until the meat is cooked, potatoes are tender, and the flavors meld together.

Add Peanuts and Season:

• Stir in the roasted peanuts, fish sauce, palm sugar (or brown sugar), and salt to taste. Adjust the seasoning as needed.

Serve:

• Serve Massaman Curry hot over steamed jasmine rice.