Recipe by COOKGIRl
Compliments of the website importfood.com which states: "The "massaman" indicates that the recipe is of a "musselman" or Islamic origin. It probably owes something to early Portuguese influences, and is similar in concept to the "sour and hot" Goan-style vindaloo dishes. By Thai standards this is usually a fairly mild curry." Begin planning your menu and preparing the ingredients the day before.
Top Review by Tisme
My DS asked me to make this for him, it's one of his favourite meals and he is a bit of a connoisseur when it comes to Thai food.<br/>All I can say is he LOVED this! He tasted it and before he sat down to dinner, he got out a container to put any leftover's in for his lunch, so as no-one else could grab them!<br/>We all really enjoyed this for dinner tonight, served with Jasmine rice and the ajad on the side..... and the ajad was fantastic, its a must to serve with this recipe. <br/>Thanks Cookgirl, this is one for the family cookbook!
- 453.59 g chicken, cut into bite sized pieces (pork, tofu or beef can be substituted)
- 709.77 ml coconut milk
- 29.58 ml roasted peanuts (unsalted)
- 5 white pearl onions, peeled and left whole
- 3 medium yukon gold potatoes, peeled and parboiled
- 3 bay leaves
- 5 cardamom seeds
- 1 inch piece roasted cinnamon stick
- 29.58 ml palm sugar
- 14.79 ml tamarind paste, mixed with
- 36.97 ml water
- 44.37 ml lime juice
- 29.58-44.37 ml masaman curry paste (*see Massamun Curry Paste)
- 4.92-14.78 ml crushed garlic
- 4.92 ml fish sauce
- thai jasmine rice, cooked
- 59.16 ml rice vinegar
- 4.92 ml sugar
- 29.58-44.37 ml cucumbers, sliced
- 1 shallot, minced
- 1-2 Thai red chili pepper, thinly sliced
Directions See How It's Made
- *Masaman curry paste is also available in Asian markets.
- Peel potatoes, parboil in a cooking pot for 10-15 minutes, then cut in 1 to 2-inch chunks.
- Allow the coconut milk to separate and you will have about two cups of thick "cream" and one cup of thin "milk".
- In a small saucepan bring the coconut milk to a simmer and add the meat of your choice or tofu.
- NOTE: If you are using beef you will need another two cups of coconut milk. Simmer the meat until it begins to become tender because beef takes longer, hence the additional milk.
- Put the coconut cream in a wok and bring to almost a boil, add the massaman paste and "stir fry" until the flavor is maximized. Add the remaining cream and curry paste to the meat.
- Add the peanuts. Taste and adjust the flavor until it is a good balance of sweet (by adding sugar), sour and salty (by adding tamarind juice, lime juice and fish sauce).
- Add the remaining ingredients and cook until heated through.
- Serve with jasmine rice and ajad condiment.
- To prepare the ajad, combine the ingredients in a non-reactive bowl. Leave to stand overnight or prepare several hours in advance.