Making Massaman Curry From Scratch 🇹🇭 MUST DO Bangkok THAI FOOD Experience - ฝรั่งทำอาหารไทยt

So today I thought I’d put the cook into The Roaming Cook by taking you to
cook everyone's favourite Thai curry, Gaeng Massaman or Masaman curry.
Although I've used Bangkok in the title, this beautiful riverside restaurant and cooking school is located 1-1.5 hours away in Nakhon Pathom.

It's such an easy journey though, you can easily come here for a day trip.

Recipe instructions:

1. Dry roast the dry spices in a pan on medium heat until fragrant, about 2-4 minutes. It’s best to roast each thing one at a time until fragrant. The chilies should be browned. Roast the shrimp paste wrapped in tin foil for a few minutes too.

2. Soak the dried chilies until soft, then take out the seeds and inner bits and chop fine.

3. Pound the paste in a stone mortar and pestle. Start by grinding up the dried spices until powdered, then set aside. Put the chilies in the mortar and pound until uniformly smashed, then add the rest of the ingredients, starting from hardest and driest and working up to softest at the end. Then add the dried spice powder back in and the shrimp paste. Mix well. If using a food processor, just mix it all in together. If using canned paste, skip these three steps.

4. Cut the potatoes and onions into bite-sized pieces and wash the chicken.

5. Add the oil to the pan and turn on to medium high. Fry 4 tablespoons of the paste until fragrant, about 3-4 minutes. Keep stirring so it doesn’t burn.

6. Add the whole chicken pieces. Fry until the chicken is sealed on the outside, about 2-3 minutes.

7. Add 1 cup of the coconut cream (top part of the can if using canned – don’t shake the can). Simmer until the oil separates, about 2-3 minutes. You’ll see reddish oil starting to float to the top.

8. Add the potatoes, peanuts and onions and the 1 cup of coconut milk. Simmer for a few minutes.

9. Add the cinnamon, cardamom seeds, cassia leaves. Mix well.

10. Simmer (and stir well) until the mixture browns and a good deal of oil comes to the top. About 15-20 minutes. If it gets too dry, add some water. Add the fish sauce, palm sugar and tamarind juice at the end. Taste – you may need to adjust the flavor if it’s not salty or sour enough.

11. Serve with rice or roti. Also is great with ajaat (slightly pickled cucumber salad) on the side.

If you'd like to book Aoy Waan Riverside for yourself, you can do so here:

https://www.aoywaan.com/


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My name’s Gary and I’ve been living in Bangkok for the past five plus years and travelling Thailand for over ten. I’m obsessed with Thai street food and it’s that obsession that led me to start this YouTube channel. I want to share my favourite hidden spots in Bangkok and the rest of Thailand so you can fall in love with authentic, local Thai food as much as I have!

I’ve never understood travelling to a town or city and not eating the local food. How else do you really connect with a place? Let’s get out and explore together and I guarantee you’ll find a whole different side to this wonderful country.

If you love seeing off the beaten path, non-touristy, local life and authentic local life in Bangkok and Thailand then this is the channel for you. If go go bars on the Sukhumvit Road are more your thing (I’m not judging) then maybe not!


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