{"id":29101,"date":"2024-11-22T13:41:09","date_gmt":"2024-11-22T06:41:09","guid":{"rendered":"https:\/\/sdusharing.dusit.ac.th\/?page_id=29101"},"modified":"2024-12-04T07:16:31","modified_gmt":"2024-12-04T00:16:31","slug":"massaman-curry","status":"publish","type":"page","link":"https:\/\/sdusharing.dusit.ac.th\/samrubthai\/massaman-curry\/","title":{"rendered":"Massaman Curry"},"content":{"rendered":"\n
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Ingredients<\/strong><\/p>\n

Ingredients for Massaman curry paste<\/strong>
Peeled and pitted large, dried chilies,\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a010 grams
(soaked in water to soften)
Coriander roots\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 2 roots
Thinly sliced \u200b\u200broasted lemongrass\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1 tablespoon
Sliced, roasted or grilled galangal\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1 teaspoon
Roasted shallots\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a030 grams
Roasted Thai garlic\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a015 grams
Ground roasted cloves\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1\/8 teaspoon\u00a0
Ground roasted coriander seeds\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a01 tablespoon
Ground roasted cumin\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 2 teaspoons
Ground roasted nutmeg\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00bd teaspoon
Ground roasted mace\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00bd teaspoon<\/span>
Ground roasted cardamom\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00bd teaspoon<\/span>
Ground cinnamon\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00bd teaspoon
White pepper\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a05 grams
Shrimp paste\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1 teaspoon
Salt\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a01 teaspoon<\/p>\n

Ingredients
<\/strong>Chopped lamb or chicken (2×2 inches)\u00a0 \u00a0 \u00a0 \u00a0 300 grams
Massaman curry paste\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 2 tablespoons
Thick coconut milk\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00bd cup
Thin coconut milk\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1 cup
Bone broth\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1 cup
Potatoes (2×2 inches)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 2 potatoes
Onion\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00bd cup
Roasted peanuts\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00bd cup
Bay leaves\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 2 leaves
Roasted cardamoms\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a04 cardamoms
Roasted 3-4 inch cinnamon stick\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a01 piece
Palm sugar\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a03 tablespoons<\/span>
Fish sauce\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 3 tablespoons<\/span>
Concentrated tamarind juice\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 3-4 tablespoons
<\/strong><\/p>\n<\/div>\n\n\n\n

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Directions for making Massaman Curry Paste<\/strong><\/p>\n

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  1. Pound together white peppercorns, ground roasted nutmeg, ground roasted mace, ground roasted coriander seeds, ground roasted cumin seeds, ground roasted cardamom seeds, ground roasted cloves, and ground cinnamon until well combined.<\/li>\n
  2. Pound the dried chilies with salt until finely pounded. Add the roasted Thai garlic, thinly sliced and roasted lemongrass, roasted sliced galangal, coriander root, roasted shallots and shrimp paste and continue to pound until fine.<\/li>\n
  3. Combine ingredients no. 1 and no. 2 until finely pounded<\/li>\n<\/ol>\n

    The food characteristics:<\/strong> The massaman curry paste should be fine and smooth.<\/p>\n

    Directions for cooking Massaman Curry<\/strong><\/p>\n

      \n
    1. Simmer the thick coconut milk until it becomes thick. Add the massaman curry paste and stir-fry until the oil turns a beautiful color and has a nice aroma. Add half of the thin coconut milk and stir-fry for a while until it thickens. Add the chopped lamb or chicken to stir-fry.<\/li>\n
    2. Add the bone broth, bring to a boil. Add the remaining coconut milk, roasted cardamoms, bay leaves, roasted peanuts, then simmer over low heat until the peanuts turn clear.<\/li>\n
    3. Add potatoes and boil until they turn clear. When the curry starts to thicken, add palm sugar, tamarind juice, salt, and onions. Continue to simmer until the onions turn clear. Turn off the heat and serve.\n

      The food characteristics: <\/strong>The curry is thick with a salty, sweet and sour taste. It has more fat floating on top than other types of curry. Its color is dark red, and the meat is cut into large pieces, soft and tender, and has a fragrant aroma of spices.<\/p>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n\n\n

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      <\/p>\n","protected":false},"excerpt":{"rendered":"

      Ingredients Ingredients for Massaman curry pastePeeled and pitted large, dried chilies,\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a010 grams(soaked in water to soften)Coriander roots\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 2 rootsThinly sliced \u200b\u200broasted lemongrass\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1…<\/p>\n","protected":false},"author":6,"featured_media":0,"parent":28696,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"class_list":["post-29101","page","type-page","status-publish","hentry"],"acf":[],"taxonomy_info":[],"featured_image_src_large":false,"author_info":{"display_name":"Service Center","author_link":"https:\/\/sdusharing.dusit.ac.th\/sharelink\/author\/admin\/"},"comment_info":0,"_links":{"self":[{"href":"https:\/\/sdusharing.dusit.ac.th\/wp-json\/wp\/v2\/pages\/29101","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sdusharing.dusit.ac.th\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sdusharing.dusit.ac.th\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sdusharing.dusit.ac.th\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/sdusharing.dusit.ac.th\/wp-json\/wp\/v2\/comments?post=29101"}],"version-history":[{"count":21,"href":"https:\/\/sdusharing.dusit.ac.th\/wp-json\/wp\/v2\/pages\/29101\/revisions"}],"predecessor-version":[{"id":30330,"href":"https:\/\/sdusharing.dusit.ac.th\/wp-json\/wp\/v2\/pages\/29101\/revisions\/30330"}],"up":[{"embeddable":true,"href":"https:\/\/sdusharing.dusit.ac.th\/wp-json\/wp\/v2\/pages\/28696"}],"wp:attachment":[{"href":"https:\/\/sdusharing.dusit.ac.th\/wp-json\/wp\/v2\/media?parent=29101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}