mearl223 On October - 12 - 2011

Thai Masaman Curry

I’ve always loved Thai food and I have my favs like Pineapple fried-rice, Chicken Satay, Drunken Noodles & above all – the red/yellow/green curries & this peanut-based red curry with coconut milk – SO smooth ‘n creamy!

 

 

Prep Time: 10 minutes, Cook Time: 25-45 minutes, SERVES 3-4 (with rice)

 

 

 

Ingredients:

  • 1lb chicken pieces OR cubed beef (vegetarians can use paneer/cottage-cheese cubes or fried tofu cubes) or shrimps
  • 1-2 potatoes, chopped into bite-size chunks
  • 1/2 green capsicum – cut into bite-size pieces
  • 1 can (around 450ml) coconut milk
  • 1/2 cup chicken stock
  • 1 large carrot, sliced
  • optional: 6 okras – chopped in half OR 1/2 cup green beans chopped into 1″ pieces.
  • 3 bay leaves
  • 1/2 tsp. cumin seeds
  • for the garnish: fresh coriander and peanuts

For the Spice Paste:

  • 1/4 cup roasted unsalted peanuts
  • 1 shallot OR 1/4 cup purple onion, chopped
  • 1 fresh red chili OR 3/4 tsp. dried crushed chili, to taste
  • 2 bbsp. minced lemongrass
  • 1 thumb-size piece galangal OR ginger, thinly sliced
  • 1 tsp. tamarind paste, OR substitue 1.5 Tbsp. lime juice
  • 3 cloves garlic
  • 1/2 tsp. turmeric
  • 1/2 tsp. ground coriander
  • 1/4 tsp. cardamom (or cinnamon)
  • 1 tbsp. palm sugar OR brown sugar
  • 3/4 tsp. shrimp paste
  • 1 tbsp. fish sauce

Cooking Instructions:

  1. Grind all the ‘Spice Paste’ ingredients with 2-3 tbsp coconut milk, to a fine paste.
  2. Heat some oil in a large wok & fry the paste for 1 minute.
  3. Add coconut milk, stir & bring to a boil.
  4. Add chicken/beef and the potatoes, carrots & other veggies.
  5. Add the stock and bay leaves.
  6. If you used fresh lemongrass for the paste, add the leftover stalks to this gravy- stir well & bring to a boil.
  7. Reduce heat, cover & simmer for 45 mins or until the meat is cooked, stirring occassionally. (Alternatively, you can transfer everything to a covered casserole dish and bake for 1 hour at 350 degrees OR cook it in just 25mins in a pressure cooker – my FAV!!!! Shrimps will take just 5 mins in your wok.)
  8. When the meat is done, add the whole cumin seeds and stir.
  9. Bring to room-temp & then add some fish sauce (for more flavor), coconut milk (to cut the spice level, if you need to) &/or 3/4 tsp. tamarind paste and 3/4 tbsp brown sugar (to make it more sweet-sour).
  10. Top with coriander & peanuts & serve with plain steamed rice or Thai coconut or Jasmine rice!

 

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