You can adjust the paste ingredients to taste, adding fewer or more chillies for example.Īt the end of cooking, sugar, fish sauce and tamarind are added. You can also make it vegetarian by adding the fresh seasonal vegetables of your choice to cook through at the end of cooking Other ways of making this chicken massaman curry your own… You bet! Prawns and beef are both really nice. Do that and you can whip up this chicken massaman curry whenever you want in minutes. Sometimes I double or triple the massaman curry paste recipe and freeze what I don’t use. If you make your own curry paste, however, that freezes really well. Can Chicken Massaman curry be frozen?Īlthough the answer is yes, I find that curries with coconut milk in them don’t freeze all that well. I have even seen some at major supermarkets as Thai food is really popular. You will find all the popular Thai curry pastes at most Asian grocers. You can always add more later in cooking to taste. So if using a brand name curry paste such as Mae Ploy, I recommend using only a couple of tablespoons. My massaman curry paste below, which is all used in this curry, makes a lot more than you would ever add of a brand name paste. The saltiness of some pastes can quickly ruin a curry. You need to be careful when adding brand name Thai curry pastes though.
Purchasing Thai Massaman paste is cheating! No, really, it is quite convenient and from time to time I cheat too. What if I don’t want to make my own massaman curry paste? Modern chefs blend the ingredients which only takes a couple of minutes.
The problem with that is that it takes 40 to 60 minutes to pound all those ingredients into a paste. Traditionally, Thai spice pastes were pounded in a pestle and mortar which ideally is still the best option.
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