Massaman Curry (Thai Curry)
Ingredients:
500 gm chicken thigh
3 tbsp masaman curry paste
1 cup coconut cream
2 cups coconut milk
5 potatoes - carved and boiled
5 small onions - carved
2 tbsp roasted peanut
5 roasted cardamom pods
1 roasted cinnamon stick (about 1 inch long)
3 bay leaves
3 tbsp palm sugar
2 tbsp fish sauce
3 tbsp tamarind concentrate
3 tbsp lemon or lime juice
bay leaves -for garnish
Ingredients for Massaman Curry Paste:
3 shallots - sliced
5 cloves garlic - peeled
2 red chillies
1 thumb-size piece galangal (or ginger) - peeled and sliced
2 stalks lemongrass - outer leaves and bulb removed, then sliced thinly
(save upper stems to throw into the pot )
2 kaffir lime leaves
1 tbsp coriander seeds - ground
1 tbsp cumin seeds - ground
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
1 tsp ground cardamon
2 tbsp fish sauce
1 tsp shrimp paste
1/2 can coconut milk
additional fish sauce - to taste
Method:
Preheat the coconut milk over medium heat until boiling, add chicken thigh, reduce the heat and simmer for 15 minutes until tender.
Preheat the coconut cream over medium heat until oil surfaces. Add the curry paste, and saute until fragrant. Transfer to the chicken pot, add peanuts. Season to taste with sugar, fish sauce, tamarind juice and lime juice.
Add the remaining ingredients, and simmer until everything is tender and cooked through.
Spoon onto a serving dish, garnish with bay leaf to give a sense of a Thai touch. Pickled ginger or cucumber relish can also be served as condiments.
Method for Massaman Curry Paste:
Place all paste ingredients in a food processor (or blender) and process well. To make a sauce rather than a paste, add more coconut milk (1 to 2 cans).
To use immediately, place sauce in a casserole/baking dish together with chicken, seafood, vegetables. Stir well to combine, and bake in the oven at 350 degrees until finished.
Preparation Tip:
You can store curry pastes in a sealed container in the refrigerator for up to 2 weeks, or until needed. When ready to use, add more coconut milk to make a sauce, then add your other ingredients.
Courtesy: Chef Nikhil,
500 gm chicken thigh
3 tbsp masaman curry paste
1 cup coconut cream
2 cups coconut milk
5 potatoes - carved and boiled
5 small onions - carved
2 tbsp roasted peanut
5 roasted cardamom pods
1 roasted cinnamon stick (about 1 inch long)
3 bay leaves
3 tbsp palm sugar
2 tbsp fish sauce
3 tbsp tamarind concentrate
3 tbsp lemon or lime juice
bay leaves -for garnish
Ingredients for Massaman Curry Paste:
3 shallots - sliced
5 cloves garlic - peeled
2 red chillies
1 thumb-size piece galangal (or ginger) - peeled and sliced
2 stalks lemongrass - outer leaves and bulb removed, then sliced thinly
(save upper stems to throw into the pot )
2 kaffir lime leaves
1 tbsp coriander seeds - ground
1 tbsp cumin seeds - ground
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
1 tsp ground cardamon
2 tbsp fish sauce
1 tsp shrimp paste
1/2 can coconut milk
additional fish sauce - to taste
Method:
Preheat the coconut milk over medium heat until boiling, add chicken thigh, reduce the heat and simmer for 15 minutes until tender.
Preheat the coconut cream over medium heat until oil surfaces. Add the curry paste, and saute until fragrant. Transfer to the chicken pot, add peanuts. Season to taste with sugar, fish sauce, tamarind juice and lime juice.
Add the remaining ingredients, and simmer until everything is tender and cooked through.
Spoon onto a serving dish, garnish with bay leaf to give a sense of a Thai touch. Pickled ginger or cucumber relish can also be served as condiments.
Method for Massaman Curry Paste:
Place all paste ingredients in a food processor (or blender) and process well. To make a sauce rather than a paste, add more coconut milk (1 to 2 cans).
To use immediately, place sauce in a casserole/baking dish together with chicken, seafood, vegetables. Stir well to combine, and bake in the oven at 350 degrees until finished.
Preparation Tip:
You can store curry pastes in a sealed container in the refrigerator for up to 2 weeks, or until needed. When ready to use, add more coconut milk to make a sauce, then add your other ingredients.
Courtesy: Chef Nikhil,
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