Massaman Curry is food from Thailand, Massaman curry could be a distinctive sort of curry amongst the varied Thai curries as a result of it's additional like an Indian curry using mainly dried spices for seasoning. Chicken is that the most well liked meat during this curry within the West however beef, lamb or maybe mutton is additional common in Thailand. This curry is taken into account to be rather delicate because the heat of the chilies are mellowed with the addition of the dried spices, coconut milk, onions, potatoes and peanuts. This fragrant hearty curry would definitely be welcome winter fare and will be served with a crusty loaf of Sourdough bread or roti and a glass of fine Bordeaux wine
can be created with either chicken or beef. it is a fragrant yellow curry that includes ground peanuts, lemongrass, and tamarind beside heat spices like cardamom and fennel. Coconut milk is often employed in this curry, as are bay leaves (instead of lime leaves). to create it even healthier, I've added carrots and okra, however inexperienced beans would be glorious too. The paste contains a ton of ingredients, however remains simple to create. Toppings that go well with this curry embrace recent coriander, roasted peanuts, and toasted coconut.
RECIPE:
ingredients:
1 to 1.5 lbs. (0.6 kg) chicken pieces OR cubed beef
1-2 potatoes, chopped into bite-size chunks
1 14 oz.(400 ml.) can coconut milk
1/2 cup chicken stock
1 large carrot, sliced
optional: 6 'sticks' okra, chopped, or 1/2 to 1 cup green beans
3 bay leaves
1/2 tsp. whole cumin
garnish: fresh coriander and peanuts
PASTE:
1/4 cup roasted unsalted peanuts
1 shallot OR 1/4 cup purple onion, chopped
1 fresh red chili OR 3/4 tsp. dried crushed chili, to taste
2 Tbsp. minced lemongrass (fresh, frozen, or bottled)
1 thumb-size piece galangal OR ginger, thinly sliced
1 tsp. tamarind paste, OR substitue 1.5 Tbsp. lime juice
3 cloves garlic
1/2 tsp. turmeric
1/2 tsp. ground coriander
1/4 tsp. cardamom (or substitute cinnamon)
1 Tbsp. palm sugar OR brown sugar
3/4 tsp. shrimp paste
1 Tbsp. fish sauce
Preparation:
Place all 'paste' ingredients in a food processor or chopper and blitz to create a fragrant Thai curry paste. If needed, add 2-3 Tbsp. coconut milk to help blend ingredients. You can also use a pestle & mortar if desired.
Heat a wok or large frying pan over medium-high heat. Add a drizzle of vegetable oil, then add the paste. Stir-fry 1 minute to release the fragrance.
Add coconut milk and stir. Bring to a boil. Add chicken or beef plus potato and carrot plus green vegetables (if using). Also add the stock and bay leaves. If you used fresh lemongrass, add the leftover (upper) stalks as well. Stir well and bring to a gentle boil.
Reduce heat to a simmer and cover curry. Simmer for 45 minutes to 1 hour, stirring ocassionally, or until both meat and vegetables are well cooked. Alternatively, you can transfer everything to a covered casserole dish and bake for 1 hour at 350 degrees.
When meat is done to your liking, add the whole cumin seeds and stir them into the hot curry. Remove from heat and taste-test, adding more fish sauce if not salty or flavorful enough. If too spicy for your taste, add more coconut milk. If you'd like a stronger sweet-sour flavor, add another 1/2 to 1 tsp. tamarind paste, plus 1/2 to 1 Tbsp. brown sugar.
Serve the curry with toppings of fresh coriander and whole peanuts. Serve with plain steamed rice, or also delicious with Easy Thai Coconut Rice.
*from variety sources