I’ve mentioned (in print!) that Massaman my favorite and in my opinion oft overlooked curry. It’s also, um, complex. It takes a arm’s-length list of ingredients and it’s a time-intensive process that takes some practice (see my post on the process here). If it’s your first curry-go-round, start with a pre-made yellow, red or green curry paste as a base with some coconut milk. If you dig the Massaman like me, though, this recipe is a great, great version.
0 hours, 20 minutes
0 hours, 40 minutes
- 1 thumb-piece ginger, grated
- 4 large cloves garlic
- Coconut or vegetable oil
- 1 red chili, sliced, OR a jalepeno, sliced, OR 1/2 to 3/4 tsp. chili flakes/cayenne pepper
- 1/2 chicken stock
- 3 bay leaves
- 1 teaspoon turmeric
- 1/4 cup chopped unsalted dry-roasted cashews, plus more for garnish
- 1 teaspoon ground coriander
- 1 teaspoon cumin seeds
- 1/2 teaspoon white pepper
- 1/8 teaspoon cardamon
- 1 Tablespoon lime juice
- 2 Tablespoons fish sauce
- 1 Tablespoon brown sugar
- 1 1/2 pound chopped chicken breast or thigh
- 1 14-ounce can coconut milk
- 2 medium potatoes, cut into chunks
- 1 small red pepper, thinly sliced
- 1 medium tomato, chopped
- Prepared warm rice
- Heat a wok, large frying pan, or soup-type pot over medium-high heat. Drizzle in the oil and swirl around, then add the onion, ginger, garlic, and chili. Stir-fry 1-2 minutes to release the fragrance.
- Add the stock plus the following: bay leaves, turmeric, chopped cashews, ground coriander, whole cumin seed, white pepper, cardamon, lime juice fish sauce and sugar. Stir with each addition and bring to a light boil.
- Add the chicken, stirring to coat with the spicy liquid, then add the coconut milk and potatoes. Stir and bring back up to a boil. Reduce heat to low, or just until you get a good simmer.
- Simmer 30 to 40 minutes, stirring occasionally, until chicken and potatoes are tender. Add red pepper and tomato during last 10-15 minutes of coooking time. Tip: if you prefer a more liquid curry sauce, cover while simmering. If you prefer a thicker curry sauce, leave off lid.
- Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more lime juice. If too spicy, add more coconut milk.
- Add a handful more cashews and fold in. Transfer to a serving bowl, or plate up on individual plates or bowls. Top with fresh coriander, if desired, and serve with rice.
- Adapted from Thai Food - at About.com