Curry massaman - Curry massaman - Healthy and gourmet meal idea

Curry massaman

Prep Time45 mins
Cook Time1 hr
Total Time1 hr
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Foreign, Place, Recipes of the world, Vegetables
Servings: 4
Calories: 150kcal


  • 300 g Thai eggplant
  • 2 big Firm-fleshed potato
  • 3 Fresh onion
  • 200 g Thai rice
  • 15 cl Coconut cream
  • 20 cl Coconut milk
  • 30 g Roasted peanut
  • 1 C. coffee Tamarind paste
  • 2 tbsp. soup Peanut oil
  • 50 g Cell
  • 3 For the curry paste
  • 4 cloves Ginger
  • 1 stem Shallot
  • 3 leaves Ail
  • 2 lemongrass
  • 1 C. tablespoon of seeds Combava
  • 1 C. tablespoon of seeds Red pepper
  • 1 small Coriander
  • 3 Cumin
  • 2 pods Cinnamon stick
  • 1 C. coffee Clove
  • 1 C. coffee Cardamom
  • 4 c. soup Tamarind paste
  • 3 c. soup Soya sauce
  • Coconut milk
  • Sesame oil


  • Peel the ginger, shallots and garlic. Chop. Split the lemongrass stem to release the soft bulb 7 cm. Chop it. Toast the whole spices dry in a hot pan, to bring out the aromas.
  • Mix these spices finely. add ginger, shallots, garlic, lemongrass, kaffir lime leaves, tamarind paste, soy sauce, coconut milk and sesame oil. Mix until smooth.
  • Slice the eggplant in four while keeping the peduncle. Soak them in salt water for 30 minutes, then squeeze them in your hands to express all the water. Book. Peel the potatoes. Cut them into pieces. Rinse them, then dry them in a cloth. Slice the onions.
  • Heat a drizzle of oil in a wok or sauté pan. Make them color the potatoes. Remove from the pan and replace with eggplant. Make them come back for 3 to 4 minutes in a little oil. Book. In the same wok, melt the onions for 3 minutes in a drizzle of oil. Add the curry paste. Cook for 2 minutes over medium heat, mixing.
  • Add the potatoes and eggplants. mix gently and simmer for about 2 minutes. Pour the coconut cream. continue cooking 5 min. Add the peanuts and coconut milk, cover and let simmer for 15 minutes, stirring occasionally. during this time, cook the rice for 10 minutes in boiling water, then drain it.
  • At the end of cooking, enhance the curry of tamarind paste. serve hot with rice. Sprinkle with basil leaves. This dish is usually served with a cucumber salad marinated in ginger.

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