Top Rated Massaman Curry Recipes

Martin Brigdale and Somchai Phongphaisarnkit
 Tamarind water adds a sour, zesty taste to curries and other dishes, but you can use lime juice as a substitute — you'll need double the quantity, though. To make tamarind water, take some ripe, sour tamarind fruit, remove the hard outer skin and throw it away. Soak the inner core in hot water for 15 minutes until the pulp can be squeezed to produce the water. The water is normally used immediately, but can be kept in the fridge for a few days. Some villagers in Thailand dry-fry the remaining seeds and eat with salt and sugar as a snack, but this is probably an acquired taste!Recipe excerpted from 50 Great Curries of Thailand by Vatcharan Bhumichitr. Published by Kyle Books. Click here to purchase your own copy.
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