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Massaman Chicken Curry

(2 votes, average 5.00 out of 5)

Massaman Chicken Curry (Geng Mussaman)

massaman_kaiMassaman curry (Thai: แกงมัสมั่น; kaeng matsaman or gaeng masaman) is a southern Thai dish that is Muslim in origin. It is most commonly made with beef, but can also be made with duck, pork, chicken, or tofu.

The flavoring for Massaman curry is called Massaman curry paste (nam prik kaeng masaman). The dish usually contains coconut milk, roasted peanuts, potatoes, bay leaves, cardamom pods, cinnamon, palm sugar, fish sauce, and tamarind sauce. Muslim, and later Portuguese, traders brought spices such as turmeric, cinnamon, cumin, cloves and nutmeg from the Middle East and India to the south coast of Thailand. The dish is served with rice and sometimes with pickled ginger or "Ajaad" sauce made with cucumber and peppers macerated in vinegar.

Ingredients

  • approx 750 gms chicken thigh or breast fillets
  • 600ml coconut milk
  • 6 black cardamom pods
  • 10cm cinnamon stick
  • 300g waxy new potatoes (such as Charlotte)
  • 8 shallots
  • 1 quantity Thai massaman curry paste
  • 2 tbsp fish sauce
  • 1 quantity Tamarind water
  • 1 tbsp palm sugar
  • 75g roasted peanuts
  • Handful of Thai sweet basil leaves

Preparation

  1. For the curry, put the beef into a heavy-based pan with 350ml of the coconut milk, an equal amount of water, and the black cardamom pods, cinnamon stick and 1 teaspoon salt.
  2. Bring slowly to simmering point, part-cover leaving just a small 1cm gap for the steam to escape, and leave to cook gently for 2 hours, stirring now and then at the beginning of cooking, until the beef is almost tender.
  3. Meanwhile, peel the potatoes and cut into 2.5 v 2.5 v 1cm pieces (using a crinkleedged chip cutter if you wish). Peel the shallots and split them in half.
  4. Uncover the curry and remove and discard the black cardamom pods and cinnamon stick. Stir in the rest of the coconut milk, the potatoes, shallots, curry paste, fish sauce, tamarind water and sugar and simmer gently, uncovered, for a further 25–30 minutes or until the potatoes, shallots and chicken are tender.
  5. Stir in the peanuts, scatter over the basil if using and serve.

Massaman curry (Thai: แกงมัสมั่น; kaeng matsaman or gaeng masaman. IPA: [kɛːŋ matsaman]) is a southern Thai dish that is Muslim in origin. It is most commonly made with beef, but can also be made with duck, pork, chicken, or tofu.

The flavoring for Massaman curry is called Massaman curry paste (nam prik kaeng masaman). The dish usually contains coconut milk, roasted peanuts, potatoes, bay leaves, cardamom pods, cinnamon, palm sugar, fish sauce, and tamarind sauce. Muslim, and later Portuguese, traders brought spices such as turmeric, cinnamon, cumin, cloves and nutmeg from the Middle East and India to the south coast of Thailand. The dish is served with rice and sometimes with pickled ginger or "Ajaad" sauce made with cucumber and peppers macerated in vinegar.

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