Massaman Curry
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied and keeps well in the refrigerator for 2-3 days. Reheat gently.
Ingredients
| 1 Tbsp. Ginger root, raw (peeled and minced) |
| 4 tsp. Red Curry Paste (or massaman curry paste) |
| 16 ounces Boneless, skinless chicken thighs (cut into 1/2 inch dice) |
| 2 tsp. Olive oil |
| 1 tsp. Ground cardamom |
| 1 Tbsp., whole Spices, anise seed (2 whole star anise, optional; remove after cooking) |
| 1/2 tsp. Ground cinnamon |
| 1 to taste Black pepper |
| 1 medium White onions (sliced) |
| 2 tsp.. Fish sauce |
| 1 cup Lite Coconut Milk |
| 1 cup Water |
| 2 cups No salt added vegetable stock |
| 1 pound Idaho potatoes (cut into 1 inch cubes) |
| 1 tsp. Tamarind (paste, optional) |
| 1/2 cup Dry roasted peanuts (without salt) |
| 16 leaves Fresh basil (Thai basil is best)(chiffonade) |
| 2 1/2 cup Water |
| 1/2 cup Brown rice |
Instructions
Mix well and let marinate in the refrigerator for about an hour (overnight is OK too).
Place the oil in a large sauce pan over medium heat.
Add the cardamom, anise, and cinnamon.
Cook for about 3 minutes, stirring continuously.
Add the onion and cook for about 5 minutes, stirring occasionally.
Add the marinated chicken and cook, stirring frequently, for about 5 minutes.
Add the fish sauce, coconut milk, water, and vegetable stock.
Stir and cook over low heat for 30 minutes.
Add the potato, tamarind paste, brown sugar, and peanuts.
Cook for 30 to 40 minutes, stirring occasionally.
While the curry is cooking, place a medium sauce pan over high heat. When the water boils, stir in the brown rice.
Reduce heat to medium-low and simmer, partially covered, for about 30-40 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
When the potatoes are tender, serve the curry over rice, with the basil sprinkled over the top.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I love this curry and my neighborhood Thai restaurant serves it. I have had this a lot of ways – some more of a red curry and others more yellow. Some have potatoes and some don’t. I’ve even had this with pineapple in the dish. All are good, and the aromas of the cinnamon and cardamom will warm you up while the dish is cooking.
The star anise and tamarind paste are optional. The former is pretty easy to find, but tamarind paste you will have to look for – and it’s a bit expensive given that you may not use it very often. Both are worth including for a truly aromatic and exotic dish.