Massaman curry has always been my favorite of the Thai curries. I particularly appreciate its complex sweetness, and have long wanted to work it into a dessert. The Southern Thai curry, thought to be influenced by Indonesian cuisine, is characterized by warm spices like star anise, mace or nutmeg, and cinnamon. In this sorbet, the rich coconut is spiked with tangy, spicy curry and sharp lime. It's a perfect March dessert: the deep flavors of winter get pierced by spring's brightness.
The coconut cream ensures that the final product is smooth and incredibly creamy. Top it with roasted peanuts and dig in.
A note about choosing an appropriate curry paste: Generally, I'd recommend using the curry pastes that come in colorful round tubs sold at most Asian markets. Check the ingredients before you buy, though, especially for this recipe—many curry pastes contain ground dried shrimp or anchovies, which may not be the most appropriate for a sorbet. Find a paste that doesn't have MSG or any other flavor enhancers or preservatives (those are generally of a higher quality).
- Yield:1 quart
- Active time: 20 minutes
- Total time:6-8 hours
- 1 can coconut milk
- 1 can coconut cream
- 1 tablespoon massaman curry paste
- 2/3 cup sugar (raw or even palm sugar are best, if you've got them)
- Juice of 1/2 a lime
- A pinch of cinnamon powder
- Optional: An extra pinch of chili flakes or powder, if you like your sorbets spicy
Mix all the ingredients together until fully combined.
Chill overnight (or at least 4 hours) in the fridge, and spin in ice cream machine according to manufacturer's instructions.