Masamman Curry is a typical Southern Thai dish, which can be prepared with any meat or Tofu. Ever since I saw this dish being made in an episode of Masterchef Australia, I decided to make it myself. I don’t know how authentic it tastes. We had it with rice and loved it. I got the recipe from Real Thai Recipes.
Source: Real Thai Recipes
Curry paste (recipe follows)- 4 tablespoons
Vegetable oil- 3 tablespoons
Chicken- 750 gms
Coconut cream- 1 cup
Coconut milk- 1 cup
Potatoes- 1 cup
Onions or peeled whole shallots- 1 cup
Cardamom pods- 4
Roasted peanuts- 1/4 cup
Palm sugar- 1 tablespoon (I used jaggery)
Cinnamon stick- 1″ piece
Dried cassia leaves- 2 (I used Bay leaves)
Fish sauce- 2 tablespoons
Tamarind paste- 2 tablespoons
Cut the potatoes and onions into bite-sized pieces and keep aside.
Add the oil to the pan and turn on to medium high. Fry 4 tablespoons of the curry paste for about 3-4 minutes, until fragrant. Keep stirring during the process so that it doesn’t burn. Add the chicken pieces. Fry for about 2-3 minutes until the chicken is sealed on the outside. Add 1 cup of the coconut cream. Simmer for about 2-3 minutes until the oil separates. You’ll see reddish oil starting to float to the top.
Add the potatoes, peanuts onions and the cup of coconut milk. Simmer for a few minutes.
Add the cinnamon, cardamom seeds, cassia leaves. Mix well.
Simmer, stirring in between, until the mixture browns and a good deal of oil comes on to the top (about 15-20 minutes). If it gets too dry, add some water. Add the fish sauce, palm sugar and tamarind juice at the end. Taste and adjust the flavour to suit your liking.
Dried chillies- 10
Peppercorns – 1/2 teaspoon
Coriander seeds – 1 teaspoon
Cumin seeds – 1 teaspoon
Cardamom pods- 2
Shrimp paste- 1 teaspoon
Powdered nutmeg- 1/2 teaspoon
Salt- 1 teaspoon
Magroot skin (kaffir lime rind)- 1 teaspoon (I used Lime rind)
Galangal- 1 teaspoon (I used ginger)
Coriander roots- 1 tablespoon
Lemongrass- 1 tablespoon (I used lime rind)
Shallots- 1/4 cup
Garlic- 2 tablespoons
Dry roast the dry spices except nutmeg powder in a pan on medium heat for about 2-4 minutes, until fragrant . It is best to roast one at a time. The chillies should be browned. Roast the shrimp paste wrapped in tin foil for a few minutes too.
Soak the dried chilies until soft, then take out the seeds and inner bits and chop finely.
Pound the paste in a stone mortar & pestle. Start by grinding up the dried spices until powdered, then set aside. Put the chillies in the mortar and pound until uniformly smashed, then add the rest of the ingredients, starting from the hardest and driest, working up to the softest at the end. Then add the dried spice powder back in and the shrimp paste. Mix well. If using a food processor, just grind all the ingredients together.