Southern Thai dish that is Muslim in origin. Massaman is an old way of saying “Muslim”, due to the fact that many of the dry spices were carried to Thailand by early Muslim traders. In Thailand, curry is usually a soupy dish consisting of coconut milk or water, curry paste, and meat. Thai curries tend to be more soup-like compared to their thicker Indian cousins.

Featured Ingredients: chipotle, cumin seeds, coriander seeds, black peppercorns, cinnamon, nutmeg, black cardamom pods, clove, turmeric, onion, garlic, lemongrass, galangal, ginger, fennel, and other spices

Expected Taste: This curry is considered to be rather mild as the heat of the chilies are mellowed with the addition of the dried spices, coconut cream, onions, potatoes, and peanuts. This fragrant hearty curry would certainly be welcome winter feast.

Hot

Salt Free!!! MSG Free!!! Gluten Free!!! Preservative Free!!!

Suggested Recipe: Chicken is the most popular meat in this curry in the West, but beef or even pork could also be used.

What you need: 2 tbsp of Thai Mussaman Curry 1 lb of chicken, chopped into pieces 1 1/2 cans coconut milk handful of fresh coriander, for garnish 1/4 cup dry shredded (baking-type) coconut, unsweetened

What you do In a casserole/baking dish mix together the chicken, Thai Mussaman Curry and coconut milk. Stir well to combine. Cover and bake at 325 degrees for 1 1/2 hours, or until chicken is very tender, and the curry gravy has reduced to a thick sauce. While curry is cooking, place shredded coconut in a dry frying pan over medium-high heat. Stir constantly, until coconut has toasted to a light golden brown. Remove from heat and place in a bowl (to keep it from continuing to brown in the pan). When curry is done, do a taste test for saltiness. To serve, portion out the chicken pieces with a little of the curry sauce spooned over. Garnish with fresh coriander and a sprinkling of toasted coconut. Serve with rice. ENJOY!