New Year came and gone. Another chapter, a fresh start to a new life. Last year has been pretty eventful for this blog, but I guess I would skip the year in review and bring you straight to a healthy start of the year with this aromatic Thai style curry. Who says curry can’t be healthy?
Thai food is so familiar to me, as literally it is just a border away from Malaysia, and they share the same basic kitchen staples like kaffir lime leaves, lemon grass and galangal; spices which bring in the flavours.
Massaman curry is famous in southern part of Thai and is a Muslim dish originally, as it imparts Arabian flavours, on top of the basic Thai spices. After years of experimenting, I made my own curry paste this time, and omitted the coconut milk which is usually present in authentic Massaman curry. it still tastes awesome! The homemade curry paste can be kept well in fridge for about 2 weeks, and frozen for even few months.
Try out this delicious curry recipe for a healthy start of New Year.
Thai Prawn Massaman Curry
For massaman curry paste:
10 dried red chillies- soak in hot water for 10 minutes
2 inch galangal
3 cloves garlic
5-6 kaffir lime leaves
1 small stalk lemon grass – pound slightly
1 tbsp cumin seeds
1 tbsp coriander seeds
1/2 tsp nutmeg powder
1 tbsp shrimp paste (belacan)
1 tbsp fish sauce/ Nampla – optional ( I find the smell can be off putting for some)
1/4 cup peanuts
Roast the coriander seeds, cumin seeds, nutmeg and peanuts until aromatic.
Put all the ingredients including dry roasted spices in a food processor. Add 1/4 cup water and blend until smooth.
This makes a small jar of curry paste, for which you only need 3 tbsp for the recipe below.
For prawn curry
20 king prawns (1 kg)- deveined
3 tbsp massaman curry paste
2 bay leaves
1 fresh red chilli- sliced finely
1 large onions-sliced
4 sprigs curry leaves
2 tomatoes- diced
2 tbsp canola oil
1 tsp tamarind paste
1. Heat the oil and tip in the onions, bay leaves, chilli and curry leaves. Fry until onions are translucent.
2. Add the massaman paste and temper until it splutters.
3. Add in tomatoes and prawns.
4. If you want more gravy, add 1/2 cup water,together with tamarind paste.
5. Lower the heat and simmer for 10 minutes, or until prawn is cooked and well immersed in gravy.
Optional: For authentic massaman flavour, replace water with coconut milk.