Thai Eggplant Massaman Curry
Thursday, April 16th, 2009
Not quite so popular as the Red,Green & Yellow Thai Curry, but a little milder & a lot more aromatic is the Unique Massaman Curry. The flavoring for Massaman curry is called Massaman Curry Paste (nam prik kaeng masaman), which contains very warm & aromatic spices like cinnamon, clove, cardamom, & nutmeg. These popular spices of the Indian Subcontinent combined with the Asian flavors of Lemon grass, Galangal, Kaffir lime leaves, & Fish Sauce, makes it a rich & brimming part of the Thai cuisine.
I did not dare to cook Thai at home for so long, for I am not very comfortable with the strong smell of the fish sauce & shrimp paste. This Massaman curry paste, however inspired me to give it a try. I read thru’ & I realized that I could easily leave out the fish sauce & still have a very authentic & flavorful touch of authentic Thai. Right when I was planning on this, I found some Thai Eggplants & used these for the Massaman Curry. (Any kind of eggplant can be used for this.)
