Massaman Chicken Curry
I tried massaman curry for the first time in Thailand. It was when I booked myself and my son for a Thai cookery class. Although at the time I didn't instantly fall in love with a flavour I remember how enjoyable the whole process was. We made the massaman curry paste from scratch. And the number of ingredients required was so extensive. The combination if dried wholesale spices to fresh herbs and fresh ingredients was absolute devine. Then turning it all into a paste using pestle and mortar, I must have built a few biceps. But my son did most of the physical work. And we both had the most amazing time.
We recently ordered a massaman curry from a local restaurant and I loved the flavour this time. It brought back the memories of our cookery class in Thailand.
And I decided the make it once again. And it was so so so delicious. It is a bit laborious but believe me the taste is absolutely amazing.
INGREDIENTS FOR THE CURRY PASTE
5 dried red chillies
6 cloves garlic, peeled
3 lemongrass stalks, tough outer layers removed, thinly sliced
1 medium shallot, or red onion thinly sliced
1 thumb sized galangal or ginger, peeled and thinly sliced
2 tbs garam massala (I make garammasalam from the following whole spices - cinnamon, cardamom, bayleaf, clove, coriander seed, cumin seed)
1 tsp ground coriander
1 teaspoons ground cumin
½ cup coriander root and/or stems
1 tsp shrimp paste or 1 tbs fish sauce
½ teaspoon ground turmeric
1 tbs Thai red curry paste
INGREDIENTS FOR THE CURRY 1kg chicken, thighs and legs 1.5 tin coconut milk Salt to taste 1 tbs brown sugar 2 tbs fish sauce 200g baby potatoes, wash cut half lengthways
METHOD 1. First make the curry paste. Place all the fresh ingredients in a hand blender jug and blitz well. Then add the remaining ground spice including salt and blitz into a fine paste. If you prefer extra heat add some chilli powder. 2. I prefer to cook the chicken pieces separately as it will get rid of all the water from it. Take a large frying pan, heat 5 - 6 tbsp of cooking oil and fry the chicken until sealed on both side. Remove from pan and reserve. 3. To cook the curry: Take a large sauce pan and heat half of the coconut milk. I have learnt this new method and it makes Thai curries taste so delicious. Heat the coconut milk until it thickens and it release oil into the pan and looks like thick cream. 3. Add the curry paste and cook for 5 minutes. 4. Add the chicken, stir well to coat the chicken with the paste. Cook covered for 15 - 20 minutes stirring to ensure the chicken doesn't stick to the pan. 5. Add the potatoes, remaining coconut milk, sugar, salt and fish sauce. Stir and simmer for 15 minutes or until the chicken is cooked through. 6. Just before serving stir in some basil, sliced red chillies and roasted peanuts. Best served with steamed sticky rice. #thaifood #thaicurry #massamancurry #chickencurry #massamanpaste #khatunskitchen #ukfoodblooger