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Massaman Curry

Ingredients:

  • 300gm Chicken thigh, cut into chunks
  • 1 medium red capsicum, cut into bite size pieces
  • 300gm potato, peeled and cut into bite size pieces
  • 400ml coconut milk
  • Paste:
  • 4 cloves of garlic, chopped
  • 2-3 slices of galangal, chopped
  • 2-3 fresh red chili, chopped
  • 1-2 lemongrass stalks (white part), chopped
  • 2 shallots medium size, chopped
  • 1 bunch of fresh coriander stems, chopped
  • 2 Tbsp cooking oil
  • 1 tsp shrimp paste
  • 1/4 tsp ground cumin
  • pinch of ground cloves
  • pinch of ground cardamon
  • 1 cinnamon stick
  • 1 Tbsp peanut butter
  • To season:
  • 1 Tbsp tamarind puree
  • 2 Tbsp Fish sauce
  • 2 Tbsp Brown sugar
Source: http://www.sachieskitchen.com
Filed under: Dinner, Chicken, Thai
Submitted by: Sachie 15 January 2016

Massaman curry hails from Thailand but has been enjoyed widely in South East Asia. I actually first tasted this dish while visiting my husband’s aunty and uncle in Malaysia which is interesting as massaman is not a native Thai word, but may have been derived from the Malay word masam, which means "sour". This dish is something I love to eat regardless of whether the weather is hot or cold – making it the perfect all-year dish! Instead of using chicken, you can substitute with beef or Lamb which are more traditional!

Prep time:
15 minutes
Cooking time:
35 minutes
Serves:
2
Rating:

Method:

  1. Place all of the paste ingredients into a bowl and use a hand blender to make into paste (alternatively use food processor)
  2. Place a wok or a large pot over medium-high heat and add a tablespoon of oil. Wait until the oil warms up and add all of the paste. Stir and cook the paste for 5 minutes or until the colour is darken. Add ground cumin, cloves and cardamom.
  3. Add chicken and potato to the wok / pot and cook for couple of minutes on medium-high heat.
  4. Add coconut milk, cinnamon stick and capsicum and cook for 10-15 minutes or until potatoes and chicken are cooked through
  5. Season with tamarind puree, fish sauce and sugar.
  6. Garnish with peanuts and serve with steamed jasmine rice.

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