Cooking. Massaman Curry with chicken and potato (Kaeng Mus Sa Mun)

 

 

 

Serve 1~2 

 

 

<Ingredients>

 

1 pound	chicken
1/2 cup	potatoes cut into squares
3 tablespoons	massaman curry paste
2 cups	coconut milk
1/4 cup	roasted peanuts
2	dried bay leaves
3	cardamoms
2 tablespoons	vegetable oil
1/4 cup	palm sugar
3~4 tablespoons	fish sauce
1.5 tablespoons	tamarind paste
1 inch	cinnamon stick

 

 

 

<Method>

 

1. Cut chicken into 1inch cube.

2. In saucepan heat oil and massaman curry paste, until aromatic.

3. Add chicken, potato, coconut milk, fish sauce, palm sugar, tamarind paste, bay leaves, cardamoms, cinnamon stick and roasted peanuts.

4. Simmer until the chicken and potatoes are thoroughly and reduce the sauce until thick. 

   Remove from heat and serve with rice. 

 

 

* Massaman curry paste to make about 2 cups of curry paste

 

<Ingredients>

 

5	dried red spur chilies seedless and soaked in water about 10 minutes
3 tablespoons	garlic, sliced and roasted
2 tablespoons	shallot, sliced and roasted
2 tablespoons	lemon grass, thick bottom third only, outer layers removed. inner part finely sliced and roasted
1 teaspoon	galangal ginger, sliced finely and roasted
1 teaspoon	kaffir lime rind, sliced finely and roasted
1	coriander root, sliced finely and roasted
1 teaspoon	salt
1 teaspoon	roasted coiander seeds
1/2 teaspoon	roasted cumin seeds
1 teaspoon	roasted black pappercorn
2	roasted cloves
1 teaspoon	shrimp paste

 

 

 

 

- Pound everything together in a mortar using a pestle to form a fine paste or use food processor and process until smooth.

Using the mortar allows the ingredients to release their flavors better than a blender. 

The mortar is also granite stone which keeps to curry paste cool, enhancing the taste. 

Once prepared, the curry paste can be kept in a jar with a little vegetable oil. Keep in the fridge for several months.

 

 

 

* How to make Tamarind Paste

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