Massaman curry

A gorgeously fragrant Thai curry.
 
curry spices

Recipe from: 14 November 2012
Preparation time: 45 min
Cooking time: 20 min
 
 

Ingredients

 
  • For the paste:
  • 3
    dried large red chillies - soaked
  • in water for 10 minutes then chopped (seeds removed)
  • in water for 10 minutes then chopped
  • (seeds removed)
  • 2
    stalks lemongrass - finely sliced from the thick end
  • 1
    inch length galangal - finely chopped
  • 1/4
    cup
    kaffir lime leaves - finely chopped
  • 1/4
    tsp
    salt
  • 1
    coriander root - chopped
  • 1/2
    tsp
    coriander seeds - roasted
  • 1/2
    tsp
    cumin seeds - roasted
  • 1/2
    tsp
    ground cinnamon
  • 1/2
    tsp
    ground nutmeg
  • seeds of 2 cardamom pods - cracked
  • open the green pod and remove the black seeds
  • 2
    shallots - finely chopped and lightly roasted
  • 4
    Tbs
    garlic - sliced and lightly roasted
  • 1
    tsp
    shrimp paste
  • For the curry:
  • 1
    Tbs
    cooking oil
  • 2
    Tbs
    Massaman curry paste
  • 120
    g
    chicken or beef - thinly sliced
  • against the grain, or 120g stewing
  • lamb - roughly sliced or any raw vegetables
  • 125
    ml
    coconut cream
  • 125
    ml
    coconut milk
  • 100
    g
    potatoes - boiled, peeled and cut
  • into cubes
  • 1
    medium onion - cut into bite size chunks
  • 1/2
    tsp
    palm sugar
  • 1
    tsp
    fish sauce
  • 1
    tsp
    tamarind juice
  • 2
    Tbs
    peanuts - roasted and roughly broken
  • 2
    bay leaves
  • 3 - 4
    cardamom pods
Servings: Change Serving
 
 

Method

 
For the paste:
Combine all the ingredients from toughest and driest first to softest and wettest last in a pestle and mortar.

Pound together until you have a fine paste. Try to ensure you don’t have any large pieces of the ingredients in the paste.

If time does not allow, you can use a food processor. Just be aware that your paste will not be as fine as when you use a pestle and mortar and therefore, won’t be as fragrant.

For the curry:
Add the oil to a wok or deep based pot and add 2 tablespoon of Massaman curry paste, stir vigorously until fragrant.

Add coconut cream and stir well until oil separates from the paste (rises to the top).

Add meat or main raw vegetables and fry for about 1 minute.

Add the coconut milk, potatoes, onion, palm sugar, fish sauce, tamarind juice and 1 tablespoon roasted peanuts

Stir occasionally until chicken and onion are just about cooked

Add bay leaves, cinnamon and cardamom pods for the last 2 minutes

Serve in a bowl and sprinkle with the remaining roasted peanuts and rice on the side.

Reprinted with permission of Damian Ettish.
 
 

Read more on: thai food  |  boil  |  sauté  |  chicken  |  asian
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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