Bamboo Plantation Garden Center

Massaman Curry
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Massaman Curry



May 10, 2011

Unbelievably flavorful and rich, this dish will stay in your flavor memory and keep your stomach full all day. This recipe is an adaption from the Thai Kitchen Cookery cookbook.


Massaman Curry


Eve Turow for NPR


Makes 2 servings

1 tablespoon soybean oil

1 heaping tablespoon Massaman curry paste*

1/2 pound boneless chicken, cut into 1/4- to 1/2-inch pieces

2 small or 1 large potato(es) cut into small cubes

1 medium yellow onion, thinly sliced

1/2 cup thick coconut cream*

1 teaspoon salt

1 to 2 cups coconut milk

1 1/2 tablespoons coconut, palm or brown sugar

5 tablespoons dry roasted peanuts, chopped

1 tablespoon fish sauce

2 to 3 tablespoons lime juice

*Available at Asian grocery stores or in the international aisle in supermarkets.

Place 1 tablespoon of oil into the wok and turn the gas to low. Add the curry paste and fry until fragrant. Add the chicken, potatoes and onions, frying for 1 minute. Pour in the coconut cream and salt, stirring for another minute. Add the coconut milk, sugar, peanuts and fish sauce, and bring the fire up to medium. Stir until boiling and let simmer 20 to 30 minutes, until potatoes are cooked. Finish with lime juice. Serve with steamed rice or naan.


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Bamboo Factoid

When bamboo plants flower, they may or may not produce viable seed. They generally will flower for 2 to 3 years and in many cases will die out after flowering. Most, if not all of the plants vigor is put into flowering with reduced leaf mass and shoot production. Generally bamboo plants are not grown by seed. Buyers should beware of offers to sell bamboo seed, especially seed from rare or unusual varieties.