This is a Kabeer post for the most part...he whipped up this delicious Massaman curry, one of our very favorites! We have a local Thai restaurant, The Dancing Noodle in Parker. While Nee makes the best Massaman Curry around, we wanted to try it out for ourselves! If you are not really into curry, I think Massaman is nice because of its strong peanut flavor...and you can control that with how many peanuts you put in. We had some tamarind paste from Thailand, but you can substitute Worscestershire sauce if you can't find tamarind paste. Also, decreasing the fish sauce to 2.5 tbsp and using a Massaman Curry paste would likely make this dish taste best. We only had red curry paste at the time so we just used that. This curry has a definite kick, so if you don't love spicy food, you can curb the spice with some plain yogurt or add less curry. Enjoy!
Massaman Curry (with chicken)
3 tbsp vegetable oil
3tbsp curry paste - Massaman if you can find it!
1 tbsp minced ginger
1.25 lbs chicken, cubed
3 tbsp brown sugar
2.5 tbsp fish sauce
3 tbsp tamarind paste
1/3 cup peanut butter, smooth
3 cups Potato peeled, cubed (we used Yukon Gold)
13.5 coconut milk
3 tbsp fresh lime juice
1/3 white or yellow onion, sliced
1 zucchini, sliced
Rice (optional)
1. Heat oil on medium, stir curry paste and ginger together for 2 minutes
2. Add chicken, cook until white on the edges
3. Add sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Add vegetables. If eating with rice (which you should!), start cooking it now!
4. Boil, reduce heat to med/low and simmer until potatoes are cooked...around 20 minutes.
5. Add limes 5 minutes before service, and add peanuts here as well.
we made a few changes -- slightly less PB (crunchy); We used red curry paste instead of massaman; the original recipe called for 3 tbs fish oil, i would say use just less, or cook on higher heat to reduce the fish smell in your home. And always use fresh as possible coconut milk, not dehydrogenated stuff.
ReplyDelete