Massaman Curry Paste

Ingredients

Massaman Curry Paste

-2 large red spur chili
-3 shallots roasted
-5 garlic cloves roasted
-1 tsp coriander seed ground roasted
-1 tsp cumin ground roasted
-1 tsp pepper black
-½ tsp mace
-1 tsp salt
-1 tsp fennel seed roasted

Massaman Curry with Chicken

-80 g chicken thigh 30 g red onion (Vegans substitute 80 g mushrooms for chicken)
-30 g red onion
-1 tbsp massaman curry paste
-1 tbsp palm sugar
-¼ cup coconut cream
-1 tbsp tamarind paste
-1 cup coconut milk

-1 bay leaf

-½ tsp sea salt
-2 cardamom peas or Thai cardamom
-1 cinnamon 6 cm stick
-1 tsp roasted peanuts 1 cardamom (bay) leaf
-70 g potato or sweet potato

Additional Information

Serving Sizes: 2
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes

Instructions

Massaman Curry Paste Pound chili in mortar with pestal and salt thoroughly. Add each ingredient one at a time and pound well between ingredients, garlic, shallots, coriander seeds, cumin, pepper, cloves then the balance of ingredients and pound until it’s a fine paste.
Massaman Curry with Chicken Place Coconut milk in a pot and bring to a boil over low heat add the chicken (cubed into 4 cm pieces) and cook until it changes color. Turn off heat remove contents to a separate bowl. Pour the coconut cream into the pot and bring to a boil over low heat, add massaman curry paste, add peanuts and mix well, slow boil stirring constantly till the oil separates from the coconut cream add chicken and coconut milk add potato, sugar, tamarind and salt reduce heat simmer cook until potato is cooked. Add the cardamom peas, bay leaf and stir remove from heat.

Note

Thai name : Gang Masaman