By Cookgirl on October 18, 2005
Photo by Tisme
Photo by Tisme
"Compliments of the website importfood.com which states: "The "massaman" indicates that the recipe is of a "musselman" or Islamic origin. It probably owes something to early Portuguese influences, and is similar in concept to the "sour and hot" Goan-style vindaloo dishes. By Thai standards this is usually a fairly mild curry." Begin planning your menu and preparing the ingredients the day before."
Serving Size: 1 (522 g)
Servings Per Recipe: 4
"My DS asked me to make this for him, it's one of his favourite meals and he is a bit of a connoisseur when it comes to Thai food.<br/>All I can say is he LOVED this! He tasted it and before he sat down to dinner, he got out a container to put any leftover's in for his lunch, so as no-one else could grab them!<br/>We all really enjoyed this for dinner tonight, served with Jasmine rice and the ajad on the side..... and the ajad was fantastic, its a must to serve with this recipe. <br/>Thanks Cookgirl, this is one for the family cookbook!"
"This is such a tasty recipe. It's very complex and a perfect blend of flavors. I especially love the curry addition. I served this over jasmine rice and the sauce seeped down into it in the most delicious way. Thank you for posting. Made for the Soup-A-Stars during ZWT9"
"Amazing! We all ate more than we should have but couldn't stop because it was so delicious."