Wednesday, October 26

Masaman Curry Chicken

First things first, stomach the iPhone photography.  I have yet to find the perfect camera for traveling (Leica or Lumix are on my wish list this christmas!).

Right.  Massaman curry.  This comes from the South where most of the muslims in Thailand live, so it's rare to see this cooked with Pork.  You'll need:
Soya Bean Oil, for cooking
1 to 2 Tablespoon Masaman Curry Paste (click here)
250 grams Chicken fillets (or duck, lamb, beef)
2 Potatoes, cubed
1 onion, sliced
3/4 cup Coconut cream
Salt, to taste
Coconut Sugar, to taste
Fish Sauce, to taste
5 Tablespoons, Peanuts, ground and roasted
1-2 cups Coconut Milk
3 Tablespoons Tamarind Paste

What's the difference with coconut cream and coconut milk?  The first press is cream and the second press, usually mixed with water, is the coconut milk.
In a hot wok with soya bean oil, fry the curry paste until fragrant.  Add the chicken, potatoes, and onions.  Then pour the coconut cream, coconut milk, coconut sugar, fish sauce, peanuts, and salt.  Bring to a boil then simmer until chicken pieces are tender.
Then add the tamarind paste.  Continue to simmer for another 10 minutes or so.  Serve with rice.

It might be good to note, that there is a proper way of eating curries here in Thailand.  You must place the rice in the middle of the plate.  The curry can be placed on one side, and the other stir-fired dish on the other side.  The rice acts as a barrier, keeping the flavors intact.  Like so...