So, what makes this Thai Massaman curry recipe so simple, delicious and a repeat in my kitchen? A good quality curry paste. For me it is the Maesri Massaman curry paste as it adds authentic Asian Curry flavors to this dish.
A keto massaman curry paste has a lot of spices. A massaman is traditionally a toasted spice paste and that is exactly how I love all spices to be used. Let’s look at the spices included. Coriander seeds, cumin seeds, brown cardamon seeds, cinnamon, nutmeg, peppercorns and cloves.
Chicken is the most popular meat to cook Massaman curry with but beef, lamb and mutton are equally common in Thailand. Bone-in chicken (or beef) is preferred over meat alone since the bone will release more flavor to the curry. Braising the bone will extract flavor just like the process of making stocks. Use beef instead of chicken.
Made-from-scratch Beef Massaman Curry! This epic Thai coconut curry takes time to make but you’ll be rewarded with a rich, fragrant curry with fall apart meat and beautiful layers of flavours that you can’t buy in a jar.