Nobody could resist the #1 dish in the world as rated by CNNGo if not for the rich and balanced flavors in sweetness, saltiness, sourness and spiciness. What’s the name of that dish? It’s the infamous Thailand’s Massaman Curry~ Slurps~ You can cook the curry with beef, lamb and poultry with this curry recipe but I prefer chicken as it’s easier to tenderize the meat and faster to heal my hungry tummy! Haha! Anyway, let me share with you my version of Chicken Massaman Curry or commonly known as Gaeng Matsaman Gai (แกงมัสมั่นไก่) in Thailand. Having Thai dishes in the comfort of your home would be a reality now~ Enjoy cooking! 🙂
3-4 chicken drumsticks/500gms chicken breast meat (remove bones & cut into chunks)
2 big potatoes (remove skin, cut into chunks & deep fry until cook)
1 big onion (cut into wedges)
1-2 red/green chili (remove seeds & cut into 6 pieces)
15 cherry tomatoes
4 cloves garlic (smash & remove skin)
3 leaves kaffir lime leaves
1 1/2 cups tamarind juice (3” tamarind ball in hot water/3 tbsp tamarind paste in water)
1 cup thick coconut milk/cream (use evaporated milk if none)
100gms cashew nuts/peanuts (deep fry until golden brown & keep some for garnishing)
5 tbsp oil
1-2 tbsp brown/palm sugar (Gula Melaka) to taste
Fish sauce & pepper to taste
50gms massaman curry paste (use the recipe below or just buy the Mae Pranom brand aka “lady head” brand from your nearest hypermarket)
1 round aubergine (cut into bite size)
10 leaves Thai basil/3 bay leaves
5 cili padi/red chili flakes (for spicier version)
Cilantro leaves/micro cilantro
• Marinate your cut chicken pieces with some soy sauce and a light sprinkle of pepper for 30 minutes.
• Heat up some oil and deep fry the potatoes chunks until golden brown. Scoop and leave aside.
• Pour in the cashew nuts and deep fry until golden brown. Place on a kitchen towel to drain the excess oil.
• Leave about 5 tablespoons of oil and saute the smashed garlic until fragrant.
• Add in 1/4 cup of the coconut cream and cook until the oil surface.
• Add in the massaman curry paste and saute until fragrant.
• Add in the chicken pieces, chilies and onions and stir until the onions look translucent.
• Add in the tamarind juices and cook the chicken until tender.
• Add in the kaffir lime leaves, fried potatoes and balance of the coconut cream.
• When the gravy thickens to your preference, add in fish sauce, palm sugar and pepper to taste. You may add in some hot water if it is too thick due to the starch coming from the potatoes.
• Add in the cherry tomatoes and let it simmer for another 3 minutes.
• Add in the cashew nuts and stir evenly.
• Scoop up on a serving plate. Garnish with some cashew nuts, micro cilantro/cilantro leaves and tomatoes. Serve with hot steaming rice.
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Massaman Curry Paste Recipe: (Make about 1 cup)
5 cloves garlic (bawang putih)
3 shallots (bawang merah)
1-2 red chilies (depending on your spicy level)
1 stalk lemongrass (serai – mince finely)
1 1/2” galangal (lengkuas – thinly slice)
1 tsp grated kaffir lime skin (kulit limau purut)
1/2 tsp fennel (pokok adas)
1 tsp ground coriander (ketumbar)
1/2 tbsp ground cumin (jintan putih)
1/2 tsp ground cinnamon (kulit kayu manis)
1/8 tsp ground cloves (bunga cengkih)
1/4 tsp ground cardamom (pelaga)
1/8 tsp ground nutmeg (buah pala)
2 tbsp fish sauce (nam pla)
1 tsp toasted/raw shrimp paste (belacan)
Method: Put all in a blender and blend everything into a paste. Put in a jar and refrigerate for future usages.