"Though the first recipe dates from 1899, massaman, whose name suggests an association with the country's Muslim minority, probably dates back to the 17th century, and reflects either Persian or Malaysian influence, or perhaps that of the Indian and Middle Eastern spice traders who travelled through southern Thailand on their way to China. It's unusual in its use of dried spices like cumin and"
"The time-consuming part here is the paste, which, thanks to the additional dry spices, has a longer ingredient list than, say, a red or green curry version. The basic idea is the same, however, so once you've assembled everything you need, there's not much more to it. That said, as massaman curry paste is basically red curry paste PLUS some spice"
Massaman is a complex, time-consuming Thai curry often regarded as exceptionally delicious. The earliest printed recipe dates from 1899, though the dish probably originated in the 17th century, reflecting Persian, Malaysian or Indian and Middle Eastern spice-trader influences. The curry uniquely combines dried spices such as cumin, cinnamon, bay leaves and cloves with Thai aromatics like lemongrass and galangal to produce a richly savoury gravy that coats protein and potatoes. The most time-consuming element is the curry paste, which carries additional dry spices and a longer ingredient list; massaman paste is essentially red curry paste plus extra spices. The dish suits weekend cooking rather than weeknight preparation.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]