THAILAND ~ Chicken Massaman Curry
Massaman curry (Thai: แกงมัสมั่น kaeng matsaman/gaeng masaman) is a Thai dish that can be made with beef, chicken, or pork. It is a Muslim-influenced curry; massaman meaning "Muslim". Centuries ago, Portuguese traders brought spices such as turmeric, cinnamon, cumin, cloves and nutmeg from the Middle East and India to the Southern coast of Thailand. There are many different versions of this dish and spiciness varies. Traditionally, it is served with jasmin rice and pickled things, such as cucumbers, ginger or peppers.
CHICKEN MASSAMAN CURRY
Gaeng Masaman
Serves 10
1 1/2 kg chicken thighs
8 yellow potatoes
400g peanuts, shelled
1kg desiccated coconut
600g massaman curry paste
5 yellow onions
1 bunch sour, ripe tamarind
Thai fish sauce
Good quality palm sugar
Cut chicken into bite-sized cubes and marinate with salt for 15 minutes. Peel the potatoes and cube them as well. Roast peanuts until they turn yellow, then peel and boil until tender. Fry the massaman curry paste until it releases a pleasant fragrance. Add chicken and stir-fry until cooked. Season with fish sauce and sugar. While it is frying, add some thin coconut milk to ensure that it does not boil dry. When chicken is cooked, put it in the pot containing thin coconut milk that JUST covers the bottom. Add potatoes and peanuts. When potato is cooked, season again with tamarind juice, sugar and fish sauce. This will give the dish the classic "three tastes" od Thailand - sour, salty and sweet. Over a low heat, boil for some time to make sure that all tastes are mixed well. This will strengthen the 3 flavours. Taste before serving by dipping a piece of bread into it. Adjust to taste and add the thick coconut milk. Adjust seasoning again as desired and serve with rice and veggie sides of choice.
Source: S's recipe collection