Thai Masaman Chicken, "gaeng Masaman Gai"

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel potatoes, boil them partly in a cooking pot for 10-15 minutes, and cut in 1 to 2-inch pieces.
  • 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 milk to a simmer and add the chicken or pork. If you are
  • using beef you will need another two cups of milk. Simmer the meat until it begins to become tender
  • (beef takes longer, hence the additional milk).
  • Put the coconut cream in a wok and bring to a boil, add the massaman paste and "stir fry" until the
  • flavor is brought out and maximized. Add the remaining cream and curry paste to the meat.
  • Add the peanuts. Taste and adjust the flavor until it is (just) sweet (by adding sugar), sour and salty
  • (by adding tamarind juice, lime juice and fish sauce).
  • Add the remaining ingredients and cook until cooked.
  • Note : the potatoes used in Thailand for this dish are a yellow fleshed sweet potato of the type sometimes
  • called a yam in the US. Western style potatoes can be used, but absorb less of the sauce and flavor.
  • The potatoes act as a "moderator" to reduce the heat of the curry, and should not be left out.
  • You can either serve it on a bed of Thai jasmine rice, or double the amount of potato and serve it alone.
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