Massaman curry is southern Thai food. The curry paste is made with a lot of spices, like cardamom, cinnamon, cloves, star anise, cumin, nutmeg and mace. Massaman curry is rich and very aromatic.
NOTE
It takes a long time to make curry paste from scratch, and sometimes I can't find all the right curry paste ingredients - so I often take store-bought curry paste (I like the Aroy-D brand) and then mix in fresh herbs and spices like lemongrass, shallots, garlic, galangal, etc - to rejuvenate the old paste in a way.
INGREDIENTS (Serves 4)
3 lb Chicken thighs and drumstick
2 large-size Potatoes, peeled, cut into 2 inch cube
2 1/2 c. Coconut Milk
6 red shallots, peeled
3 tbsp Coconut Sugar
2 tbsp Fish Sauce
1/4 tsp Salt
3 tbsp Tamarind Water
2 1/2 tbsp Massaman Curry Paste
1 tbsp Lemongrass, chopped
2 Cinnamon Sticks
4 Thai Cardamom Pods
1 tbsp Shallot, chopped
1 tbsp Garlic, chopped
1/2 tbsp Galangal, chopped
1/2 tsp Coriander Seeds
1/8 tsp Peppercorn
1/4 Nutmeg
3 tbsp Oil
DIRECTIONS
1. In mortar pound together nutmeg, coriander seeds, peppercorn, lemongrass, galangal, shallot and garlic until it becomes paste like, then set aside. (This is what brings the store-bought curry paste back to life!)
2. Heat oil in a pot over medium heat, add the paste and cinnamon stick and cardamom pods, fry until fragrant for about 30 seconds. Then add store-bought massaman curry paste continue to fry for another 30 seconds.
3. Add coconut milk and bring mixture to boil, stirring regularly.
4. Add chicken and cook for 10 minutes, then season with sugar, fish sauce, salt and tamarind water.
5. Cover with a lid, simmer on medium-low heat for about 30 minutes, stirring occasionally (you may need to add a little water during the simmering if the curry gets too dry).
6. Then add potatoes and shallots and continue to cook until potatoes are tender.
7. Serve with steam rice or roti.
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