Thai massaman curry
8 servings
60 minutes
Thai massaman curry is more spicy than hot: it has cinnamon, cardamom, and nutmeg. This is not typical for Thailand, and this curry is called "children's" here. There is a theory that this type of curry came to Thailand from Iranian cuisine, but the fish sauce in the composition is a purely Thai feature.
1
Prepare the necessary ingredients.
2
Heat vegetable oil in a wok.
- Vegetable oil: 60 ml
3
Fry the sliced thick onion and chili rings over high heat.
- Onion: 1 head
- Thai bird's eye chili: 3 pieces
4
Add minced garlic and ginger. Fry for 1-2 minutes, just to release the aroma.
- Garlic: 2 cloves
- Ginger: 20 g
5
Then add lemongrass, bay leaf, turmeric, cashews, coriander, cumin, and cardamom.
- Lemongrass: 3 pieces
- Turmeric: 2 teaspoons
- Cashews: 150 g
- Ground coriander: 1 teaspoon
- Cumin: 2 teaspoons
- Ground cardamom: 0.5 teaspoon
6
Add broth, tamarind sauce, shrimp paste, fish sauce, lime juice, and sugar. Stir and bring to a boil.
- Chicken broth: 250 ml
- Tamarind paste: 1 tablespoon
- Shrimp paste: 2 teaspoons
- Fish sauce: 60 ml
- Lime: 1 piece
- Cane sugar: 2 tablespoons
7
Add the chicken cut into large pieces and mix to coat the meat with the sauce.
- Chicken: 1 piece
8
Pour in coconut milk and add chopped potatoes, stir, bring to a boil and reduce heat to low. Cook for 30-40 minutes, stirring occasionally.
- Coconut milk: 800 ml
- Potato: 800 g
9
Add coarsely chopped potatoes, stir, bring to a boil, and reduce the heat to low.
- Potato: 800 g
10
Cook for 30–40 minutes, stirring occasionally.
