Massaman Curry (Thai Muslim Curry) Recipe

hen cooked in coconut flavors, tamarind, potatoes and an fragrant massaman curry paste.

INGREDIENTS

• 1 Cup Coconut cream
• 2 Cups Coconut milk
• 5 Potatoes (carved), boiled
• 500 Gram Chicken thigh
• 3 Tbsp Masaman curry paste
• 5 Small Onions (carved)
• 3 Tbsp Tamarind concentrate
• 2 Tbsp Peanuts, roasted
• 5 Cardamom pods, roasted
• 1 Cinnamon stick (about 1 inch long), roasted
• 3 Bay leaves
• 3 Tbsp Palm sugar
• 2 Tbsp Fish sauce
• 3 Tbsp Lemon or lime juice
• For garnish Bay leaves

For Massaman curry paste:

• 2 Red chillies
• 1 Galangal (or ginger) (peeled), sliced
• 2 stalks Lemongrass (outer leaves and bulb removed, then sliced thinly (save upper stems to throw into the pot )
• 3 Shallots, sliced
• 5 Garlic, peeled
• 1 Tbsp Coriander seeds (ground)
• 1 Tbsp Cumin seeds (ground)
• 2 Kafir lime leaves
• 1/4 tsp Ground cloves
• 1 tsp Shrimp paste
• 1/2 can Coconut milk
• 1 tsp Ground cardamon
• 2 Tbsp Fish sauce
• To taste Fish sauce
• 1/2 tsp Nutmeg
• 1/2 tsp Cinnamon

INSTRUCTIONS

1. Preheat the coconut milk over medium heat until boiling, upload chicken thigh, reduce the warmth and simmer for 15 mins till smooth.
2. Preheat the coconut cream over medium warmness until oil surfaces.
3. upload the curry paste, and saute till aromatic. transfer to the hen pot, add peanuts.
4. Season to flavor with sugar, fish sauce, tamarind juice and lime juice.
5. upload the last elements, and simmer till the whole thing is tender and cooked via.
6. Spoon onto a serving dish, garnish with bay leaf to present a sense of a Thai touch. Pickled ginger or cucumber delight in can also be served as condiments.

For Massaman Curry Paste

1. region all paste elements in a meals processor (or blender) and process properly.
2. To make a sauce in place of a paste, upload greater coconut milk (1 to 2 cans).
3. to use at once, place sauce in a casserole/baking dish collectively with chook, seafood, greens.
4. Stir nicely to mix, and bake in the oven at 350 stages until finished.

training Tip:

1. you could keep curry pastes in a sealed box within the fridge for up to two weeks, or until needed.
2. whilst geared up to use, upload more coconut milk to make a sauce, then add your different components.