Masamman Curry..Bring home a piece of Thailand.. :-)
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
Masamman Curry..Bring home a piece of Thailand.. 🙂
- 3 tablespoons Vegetable oil
- 750 gms Chicken
- 1 cup Coconut cream
- 1 cup Coconut milk
- 1 cup Potatoes
- 1 cup Onions shallots or peeled whole
- - 4 pods Cardamom
- 1/4 cup peanuts Roasted
- 1 tablespoon Palm sugar - (I used jaggery)
- 1 inch Cinnamon stick
- 2 tablespoons Fish sauce
- 2 tablespoons Tamarind paste
- 10 chillies Dried
- 1/2 teaspoon Peppercorns
- 1 teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- 2 Cloves
- - 2 pods Cardamom
- 1 teaspoon Shrimp paste
- 1/2 teaspoon nutmeg Powdered
- 1 teaspoon Salt
- 1 teaspoon Galangal - (I used ginger)
- 1 tablespoon Coriander roots
- 1 tablespoon Lemongrass - (I used lime rind)
- 1/4 cup Shallots
- 2 tablespoons Garlic
- 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. Youu2019ll 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.
- Curry Paste
- 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.