DIY Easy Massaman Curry Bar

Massaman CurryMassaman is my favorite curry by far. I often crave its salty, sweet, slightly hot, nutty flavor. So, I thought it might be difficult to make. I was wrong.

If you use massaman curry paste, this is the easiest curry dish you will ever make. For the curry, all you do is mix one 4 ounce jar of curry with one 12 ounce can of regular coconut milk, and you’re done with the curry gravy. Really. It’s that easy. Sure, you can add a few aromatics like ginger and garlic, but these are optional if you’re in a time pinch.

I decided to go one step even easier – and just set out bowls of ingredients and let everyone make their own curry: rotisserie chicken, unsweetened coconut, roasted cashews, blanched carrots and red potatoes. Then, let everyone fill up their bowls and have the curry gravy simmering on the stove – ready to ladle into each bowl. Whining about ingredients averted! So fun! This may just become your family’s new favorite way to eat curry – like it has mine!

DIY Easy Massaman Curry Bar
 
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Easy enough for a weeknight. Impressive enough for company.
Author:
Recipe type: Entree
Cuisine: Thai
Serves: 4 servings
Ingredients
  • 1 tablespoon vegetable oil
  • 1 teaspoon grated ginger
  • 1 tablespoon minced garlic
  • 4 ounces massaman curry paste
  • 12 ounces regular coconut milk
  • Ingredients of choice for diners;
  • Chopped cooked chicken
  • Sliced cooked carrots
  • Chunks of cooked potatoes
  • Unsweetened coconut
  • Roasted cashews
  • Other favorite curry ingredients
  • Serve with cooked rice
Instructions
  1. Heat a saucepan to medium high heat and add oil. Add ginger and garlic and cook for a few minutes, until fragrant. Add in curry paste and stir and cook for a few minutes. Whisk in coconut milk.
  2. Keep the curry simmering on the stove while diners fill bowls with ingredients of choice.

 

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