|
|
 |
|
|
|
Mussaman
Curry with Chicken
(KAENG MASSAMAN KAI)
|
| |
|
|
INGREDIENTS : |
|
|
Vegetable oil |
2 |
tbsp. |
|
Chicken thighs
with skin |
1 |
lb. |
|
Massaman curry
paste |
3 |
tbsp. |
|
Coconut milk
|
2 1/2 |
cups |
|
Pearl onions, peeled
and
cooked, |
10 |
|
|
Peeled potatoes
quartered |
5 |
oz. |
|
Roasted peanuts |
2 |
tbsp. |
|
Bay leaves |
3 |
leaves |
|
Cardamon seeds |
4 |
|
|
Cinnamon stick,
roasted |
1 |
stick |
|
Sugar |
3 - 4 |
tbsp. |
|
Tamarind paste
or pulp juice |
2 |
tbsp. |
|
Lime juice |
2 |
tbsp. |
|
Fish sauce |
3 |
tbsp. |
|
(4 servings)
|
 |
1. Cut chicken thighs into bite size pieces and boil in coconut
milk until just done. Take off the stove and keep.
|
|
2. In another pot heat vegetable oil and fry the curry paste
until fragrant. Be careful not to burn the paste.
|
|
3. Add a little of the coconut milk that was used to cook
the chicken pieces to the curry paste to form a thick sauce.
Spoon the chicken pieces into the curry and add just enough
coconut milk to cover the chicken. Add peanuts and bring the
curry to boil.
|
|
|
4.
Once boiled, season the curry with sugar, tamarind paste, lime juice
and fish sauce. The main flavors of this curry are a sweetness followed
by a sourness from tamarind and lime and a saltiness from fish sauce.
Bring the curry back to boil again and simmer until the chicken
pieces are tender.
|
|
5.
Add potato, cooked pearl onions, bay leaf, cardamon and cinnamon
stick, Simmer for 5 minutes longer, turn off heat. The curry is
ready.
|
|
|
|
Tips… |
|
This Thai curry has on lndian influence. It is very mild and
can be eaten like a stew with thick toast. |
