Thai: kaeng matsaman.
Massaman curry is rather mild and more like an Indian curry using mainly dried spices. Chicken is the most popular meat in this dish but beef or pork could also be used.
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Ingredients:
- 500 grams chicken thigh
- 3 tbsp massaman curry paste
- 1 cup coconut cream
- 2 cups coconut milk
- 5 potatoes quartered and parboiled
- 5 small onions, quartered
- 2 tbsp roasted peanuts
- 5 roasted cardamom pods
- 1 roasted cinnamon stick, about 2″ long
- 3 bay leaves
- 3 tbsp palm sugar
- 2 tbsp fish sauce
- 3 tbsp tamarind concentrate
- 3 tbsp lime juice
Preparation:
- Heat the coconut milk over medium heat until boiling, add chicken thigh, reduce the heat and simmer for 15 minutes until tender.
- Preheat the coconut cream over medium heat until oil surfaces. Add the curry paste, and saute until fragrant. Transfer to the chicken pot, add peanuts.
- Season to taste with sugar, fish sauce, tamarind juice and lime juice.
- Add the remaining ingredients, and simmer until everything is tender and cooked through.
- Spoon onto a serving dish and garnish with bay leaf.
