Massaman curry

Description:

Massaman curry (Thai: แกงมัสมั่น, RTGS: kaeng matsaman, IPA: [kɛːŋ mát.sa.màn]) is a southern Thai dish that is Muslim in origin.[citation needed] It is most commonly made with beef, but can also be made with duck, tofu, chicken, or pork (as pork is a forbidden food for Muslims, this variety is not eaten by observant Thai Muslims).

The flavoring for Massaman curry is called Massaman curry paste (nam phrik kaeng massaman). The dish usually contains coconut milk, roasted peanuts or cashews, potatoes, bay leaves, cardamom pods, cinnamon, star anise, palm sugar, fish sauce,chili and tamarind sauce. Traders brought spices such as turmeric, cinnamon, star anise, cumin, cloves and nutmeg from Indonesia to the south coast of Thailand. The dish is served with rice and sometimes with pickled ginger or "achat" (อาจาด [aːtɕàːt]), an accompaniment made with cucumber and chili peppers macerated in vinegar.

Country of Origin:

Thailand

How to make "Massaman curry" (Recipe):

Yield: SERVES 3-4 (with rice)

Ingredients:

1/2 to 1 pound chicken pieces OR chopped chicken breast/thigh

1-2 medium potatoes, cut into chunks

1 14 ounce (400 ml) can coconut milk (not lite)

1 small red pepper, thinly sliced

1 medium tomato, sliced

2 Tbsp. coconut oil OR vegetable oil

1/3 cup onion, sliced

1 thumb-piece ginger, grated

4-5 cloves garlic

1 red chili, sliced, OR 1/2 to 3/4 tsp. chili flakes/cayenne pepper

1/2 cup good-tasting chicken stock

1 stalk lemongrass, minced, OR 2-3 Tbsp. frozen/bottled prepared lemongrass

3 bay leaves

1 tsp. turmeric

1/4 cup chopped unsalted dry-roasted cashews (+ handful more to finish)

1 tsp. ground coriander

1 tsp. whole cumin seed

1/2 tsp. white pepper

1/8 tsp. cardamon

1 tsp. tamarind, or substitute 1 Tbsp. lime juice*

3/4 tsp. shrimp paste (available by the jar at Asian stores)

2 Tbsp. fish sauce

1 Tbsp. palm sugar OR brown sugar

Preparation:

Heat a wok, large frying pan, or soup-type pot over medium-high heat. Drizzle in the oil and swirl around, then add the onion, ginger, garlic, and chili. Stir-fry 1-2 minutes to release the fragrance.

Add the stock plus the following: lemongrass, bay leaves, turmeric, chopped cashews, ground coriander, whole cumin seed, white pepper, cardamon, tamarind (or lime juice), shrimp paste, fish sauce, and sugar. Stir with each addition and bring to a light boil.

Add the chicken, stirring to coat with the spicy liquid, then add the coconut milk and potatoes. Stir and bring back up to a boil. Reduce heat to low, or just until you get a good simmer.

Simmer 30 to 40 minutes, stirring occasionally, until chicken and potatoes are tender. Add red pepper and tomato during last 10-15 minutes of coooking time. Tip: if you prefer a more liquid curry sauce, cover while simmering. If you prefer a thicker curry sauce, leave off lid.

Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk.

Add a handful more cashews and fold in. Transfer to a serving bowl, or plate up on individual plates or bowls. Top with fresh coriander, if desired, and serve with Thai jasmine rice. ENJOY!