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Thai Massaman Chicken Curry

Massaman curry paste

6x cardamon pods bashed and seeds removed , discard the husks

1 tsp cumin seeds

5 x cloves

1 1/2 star anise

1 tsp white peppercorns

1/2 tsp ground cinnamon

2tsp dried chili flakes

2 tbs groundnut oil

25g peanuts

5 cloves garlic peeled and roughly chopped

5 lime leaves finely sliced

1.1/2 inch of galangal peeled and roughly chopped

2 sticks lemongrass white only , finely hopped

1tsp shrimp paste

2 tbs fish sauce

1/2 tsp grated nutmeg

2tbs palm sugar

2tbs water

Chicken curry

500g chicken breast cut into 1/2 inch strips

2 tbs vegetable oil

2 red onions sliced

1 large potato cut into 1/2 inch cubes

2 Thai red chillies slashed ( if you want it hotter add more chillies

250ml good chicken stock

200ml coconut milk

2 tomatoes skinned and roughly chopped

6 kaffir lime leaves

3/4 tbs fish sauce

1 1/2 tbs palm sugar

2 tbs soy sauce

the juice of 1 lime

25g toasted peanuts roughly chopped

a hand full of sweet thai basil

Serve with sticky steamed rice ,

a few sweet thai basil leave or sprigs .

1 large red chill sliced on the diagonal .

First make the paste :

1 Take a small frying pan and put onto a medium heat dry roast the cardamon seeds ,

cumin seed and the cloves for a minute or too to release the flavours .Put int a small

blender , pestle and mortar or a spice grinder and blend or grind to a powder ,

2 Put the ground spices and the remaining ingredients into a small blender or pestle and

mortar and grind to a smooth paste, put to one side until ready to use. Note: There is

enough mixture to make 2 curries with these ingredients. You can store in the fridge for

2-3 weeks or freeze for a month.

To make the chicken curry

1 Heat a medium casserole pot with a lid on a medium heat, add the vegetable oil and the

onions then slowly cook the onions for about 8/10 minutes until soft and and slightly

golden .

2 Turn up the heat push the onions to one side of the pan and add the chicken strips seal

the meat on all sides quickly you don't want to much colour.

3 Add half the massaman curry paste and and cook for a minutes or too coating the

chicken and the onions with the paste at the same time add the potatoes , slashed

chillies, chicken stock , coconut milk chopped tomatoes,kaffir lime leaves , 2 tbs of fish

sauce , palm sugar soy sauce , bring to the boil put on the lid and reduce the heat to a

simmer cook for 14/16 minutes or until the chicken is cooked. (do not over cook the

chicken as it will become dry )

4 when the chicken is cooked check for seasoning you may want to add a little more fish

sauce and the lime juice stir through the basil .reserve a couple of leaves or tips for

garnish and add half the chopped peanuts and the remaining sprinkle on top once served.

serve with sticky rice and a sprig of basil and a few chopped nuts.

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