Name: Massaman Curry
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 4
Ingredients: 10 large dried chillies (Bang Chang); 1 lemongrass stalk(s); 0.5 tsp salt; 1 tbsp galangal lightly grilled; 1 tbsp lightly grilled coriander root; 2 tbsp lightly grilled garlic; 2 tbsp lightly grilled shallots; 0.5 tsp cumin; 0.5 tsp white peppercorn; 0.25 tsp ground nutmeg; 0.25 tsp mace; 3 Cloves; 5 thai cardamom; 0.5 tsp coriander seeds; 0.125 tsp cinnamon powder; 1 tsp Thai shrimp paste; 500 g chicken thighs; 4 cups skimmed coconut milk; 250 g potatoes; 2 bay leaves

Massaman Curry is known to be one of the best tasting dishes in the world. Its sophisticate flavor and exceptional aroma is the reason behind the success. This dish is originally from Thailand and it’s believed to come from the South part of the country.

Ingredients

Servings:

10: large dried chillies (Bang Chang)
1: lemongrass stalk(s)
1⁄2 tsp: salt
1 tbsp: galangal lightly grilled
1 tbsp: lightly grilled coriander root
2 tbsp: lightly grilled garlic
2 tbsp: lightly grilled shallots
1⁄2 tsp: cumin
1⁄2 tsp: white peppercorn
1⁄4 tsp: ground nutmeg
1⁄4 tsp: mace
3: Cloves
5: thai cardamom
1⁄2 tsp: coriander seeds
1⁄8 tsp: cinnamon powder
1 tsp: Thai shrimp paste
500 g: chicken thighs
4 cups: skimmed coconut milk
250 g: potatoes
2: bay leaves

Steps to Prepare

Step 1 of 11

- 10 large dried chillies (Bang Chang)

We are going to begin with making Massaman Curry Paste. Soak chopped dired chilies in water for about 30mins to 1 hour, or until softened.

Step 2 of 11

- 1 lemongrass stalk(s)
- 1⁄2 tsp salt
- 1 tbsp galangal lightly grilled
- 1 tbsp lightly grilled coriander root
- 2 tbsp lightly grilled garlic
- 2 tbsp lightly grilled shallots
- 1⁄2 tsp cumin
- 1⁄2 tsp white peppercorn
- 1⁄4 tsp ground nutmeg
- 1⁄4 tsp mace
- 3 Cloves
- 2 thai cardamom
- 1⁄2 tsp coriander seeds
- 1⁄8 tsp cinnamon powder

Toast and grind all of the spices and set a side. Toast the herbs mentioned in the ingredients and set aside. NOTE * Toast each one separately

Step 3 of 11

When chilies is soft and ready, drain out water and squeeze as much water out of the chilies. We don't want our curry paste to be too moist.

Step 4 of 11

- 1 tsp Thai shrimp paste

In a stone mortar, grind chilies and salt in to a fine paste. Add herbs and do the same. Lastly, add spices and shrimp paste and mix well together.

Step 5 of 11

Put the curry paste in a bowl, ready to be used. You can keep the paste refrigerated for 7-10 days, or freeze for up to 3 months.

Step 6 of 11

- 500 g chicken thighs
- 4 cup skimmed coconut milk

Stew chicken or meat of your choice in skimmed coconut milk. Approximately 1 hour, or until soft and tender.

Step 7 of 11

- 250 g potatoes

Meanwhile, boil potatoes until it's just cook. Not too soft.

Step 8 of 11

(Wait until the chicken is almost ready before start cooking curry.) Put a pot on a stove and add ½ c. of coconut cream. Turn on the heat to medium. When the coconut cream bubble, add ⅓ C Curry paste +- and stir util everything blend well together.

Step 9 of 11

Now, the curry will start to bubble and probably splashing. You can stir, pause and repeat. This will help the coconut cream to crack without burning bottom of the pot. Slowly add more coconut cream, a dash at a time. At this point, (after 10 mins) you should see some red oil floating on the top.

Step 10 of 11

- 2 bay leaves
- 3 thai cardamom

Add the rest of the coconut cream and follow by chicken+juice from stewing. Add bay leaves, cardamom and peanut. Lastly, add potatoes. Cook for another 10 mins before turning of the heat.