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Gaeng Massaman Kai |
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(
Massaman Curry with Chicken ) |
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Ingredients:
|
For Servings
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chicken
|
1 pound |
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coconut milk |
3 cups |
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roasted peanuts
(unsalted) |
2 tablespoons |
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small onions,
peeled, but whole |
5 |
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small potatoes,
peeled and partly boiled |
5 |
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bay leaves |
3 |
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roasted cardomom
fruits (substitute as desired) |
5 |
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a small piece of
roasted cinnamon stick |
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palm sugar |
3 tablespoons |
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tamarind
concentrate (mixed with 3 tablespoons water 3 tablespoon lime juice) |
1 tablespoon |
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Masaman curry paste |
1- 3 tablespoons |
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crushed garlic
(optional) |
1- 3 teaspoons |
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1. Boil the potato
until par cooked (about 12-15 minutes), peel and let cool. |
| 2.
Allow the
coconut milk to separate and you will have about 1 cup of thick
"cream" and two cups of thin "milk". |
| 3. In a small saucepan
bring the milk to a simmer and add the chicken (you can also use
pork or beef). |
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4. Simmer the chicken
until it begins to become tender. |
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5. Put the coconut cream
in a wok and bring to a boil, add the massaman paste and "stir
fry" until the flavor is brought out and maximized. |
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6. Add the remaining
cream and curry paste to the meat, then add the peanuts. |
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7. Taste and adjust
the flavor until it is (just) sweet (by adding sugar), sour and
salty (by adding tamarind juice, lime juice and fish sauce). |
| 8. Add the
remaining ingredients and cook until cooked and serve hot. |
|
 1.
After peel potato, you should place them
in a bowl of water with a small amount of lemon juice to prevent
discoloring.
2. If you are using beef you will need
two more cups of milk and takes longer time to make it soft.
3. The coconut oil will separate out
and can be skimmed off with a spoon or ladle (this removes much of
the vegetable cholesterol or whatever it is called, and makes the
dish much less trouble for those watching their weight or heart).
|
Gaeng
Khiew Wan Nua ( Green Beef Curry ) 