Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tho Ruung Massaman Curry W/ Chicken Recipe
    Lost? Site Map

    Tho Ruung Massaman Curry W/ Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Member #610488's Note:

    This outstanding recipe is from a local Thai restaurant. Enjoy!!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Massaman Curry Paste

    Massaman Curry

    Directions:

    1. 1
      In a small sauté pan, toast the coriander and cumin seeds over medium heat until aromatic, 2 to 3 minutes. Shake the pan frequently to keep the seeds from burning on any sides. Remove from heat and grind the seeds, along with the cardamom seeds, in a spice grinder, coffee mill or using a mortar and pestle.
    2. 2
      Transfer the ground seeds to a mortar and pestle or a food processor. Add the nutmeg, clove, chiles, garlic, shallot, lemongrass, galangal and kaffir lime leaves. Pound the ingredients until finely pulverized with no visible chile pieces.
    3. 3
      Add the shrimp paste and mash to combine. (If using a food processor, drizzle in a little water as needed to purée the ingredients to a paste.) This makes about 1 1/4 cups curry paste, more than is needed for the recipe. The paste can be made up to 2 weeks in advance, covered and refrigerated until needed.
    4. 4
      In a large, heavy-bottom saucepan, heat the oil over medium heat until hot. Stir in the curry paste. Cook the curry paste, stirring frequently, until aromatic, 1 to 2 minutes.
    5. 5
      Stir in the coconut cream (the thicker liquid at the top of the can). Simmer until the oil separates, 2 to 3 minutes.
    6. 6
      Stir in the potato and cook, stirring frequently, until the potatoes just begin to soften, 7 to 10 minutes. Stir in the chicken and cook, stirring frequently, until the chicken cubes turn opaque on the outside, about 3 minutes.
    7. 7
      Stir in the peanuts and tomato and remaining coconut milk. Simmer for a few minutes to marry the flavors.
    8. 8
      Stir in the sugar and fish sauce. Simmer, stirring frequently, until the mixture darkens and the oil rises to the top, 15 to 20 minutes. If the sauce begins to thicken too much, stir in a little water as needed.
    9. 9
      Remove from heat and serve immediately over rice.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Tho Ruung Massaman Curry W/ Chicken

    Serving Size: 1 (708 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1450.6
     
    Calories from Fat 522
    36%
    Total Fat 58.0 g
    89%
    Saturated Fat 28.4 g
    142%
    Cholesterol 72.6 mg
    24%
    Sodium 851.8 mg
    35%
    Total Carbohydrate 193.4 g
    64%
    Dietary Fiber 11.5 g
    46%
    Sugars 77.8 g
    311%
    Protein 46.2 g
    92%

    The following items or measurements are not included:

    dried Thai chiles

    galangal

    kaffir lime leaves

    shrimp paste

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites