October 19, 2020

Massaman curry is not just delicious but also a highly nutricious delicacy that has its roots in Thailand, however, its appeal has gone global as a lot of people are now in love with the food.

The spicy food requires a lot of ingredients to cook but easy to prepare and within as little time as thirty minutes, it would be ready to be eaten.

Ingredients needed for the curry paste include:

  • Seed extracts from six cardamom pods
  • One teaspoon of cumin seeds
  • One teaspoon of whole white pepper corns
  • About half teaspoon of ground cinnamon
  • Five cloves One and half measure of star anise
  • Two teaspoons of well dried chili flakes
  • Two tablespoons of groundnut oil (vegetable oil could be a suitable alternative)
  • About five cloves of nicely peeled garlic (should be chopped into bits)
  • About 26 grams of fine peanuts
  • 5 lime leaves (it should be cut into bits)
  • One and half pieces of galangal (it should be peeled and cut into bits)
  • Two sticks of lemongrass, the fresh inner core is what is needed while the outer layers should be discarded (it should be cut into bits)
  • One teaspoon of shrimp paste
  • Two tablespoon of cold water
  • Two tablespoon of fish sauce
  • Two tablespoon of sugar
  • Half teaspoon of grated nutmeg (it could also be grounded)
  • Ingredients for the chicken curry are;
  • 2 tablespoons of vegetable oil
  • 2 pieces of red onions (sliced into bits)
  • Chicken breasts (cut into sizeable chunks)
  • A fairly large potato (peeled and sliced into small bits)
  • Red chillies (shredded in bits to taste)
  • 250 ml chicken stock
  • 200 ml cocunut milk
  • 2 pieces of fresh tomatoes (the red thin epicarp should be peeled off leaving the spongy inside)
  • 5 Lime leaves
  • 2 tablespoons of fish sauce
  • 2 teaspoons of palm sugar
  • 2 tablespoons of soy sauce
  • 1 lime juice extract
  • 26g of roasted peanuts (chopped up)

Preparing the Massaman Curry

i. Light your fire source and place your empty frying pan on it, when it heats up, you put the cardamom seeds, cloves and cumin seeds. Allow the items to fry for about 2 minutes.

ii. Remove the spices and grind them into a fine pulp

iii. Mix the ground spices with the rest of the massaman curry paste ingredients and grind until they blend together (you can use a food processor for this)

Preparing the Chicken curry

i. Put the vegetable oil in a frying pan and gradually heat it up in low heat source. Put the onions and allow it to fry for upwards of 5 minutes or till it softens considerably

ii. Gradually increase the heat and then add the chunks of chicken and fry for about three minutes

iii. Divide the massaman curry paste and add half of it into the broth and stir together for about two minutes

iv. Put the rest of the items; the potatoes, tomatoes, soy sauce, chillies, chicken stock, lime leaves, fish sauce and palm sugar and stir while bringing the broth to boil. Cover it and reduce the heat. Allow it to simmer for up to fifteen minutes to ensure that the chicken is optimally cooked and also add some seasoning

v. After the chicken is well cooked, you can garnish it with basil leaves, the leftover peanuts and red chillies and serve with rice.


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