Massaman curry or kaeng matsaman or gaeng masaman. is a Thai dish that is Muslim in origin. It is most commonly made with beef, but can also be made with duck or chicken.
The dish is served with rice and sometimes with pickled ginger or "Ajaad" sauce made with cucumber and peppers macerated in vinegar.
Ingredients:
1 lb. chicken pieces
3 tbsp masaman curry paste
1 cup coconut cream
2 cups coconut milk
5 potatoes, carved and boiled
5 small onions, carved
2 tbsp roasted peanut
5 cardamom pods
1 roasted cinnamon stick, about 1" long
3 bay leaves
3 tbsp palm sugar
2 tbsp fish sauce
3 tbsp tamarind concentrate
3 tbsp lemon or lime juice
green onions for garnish
Preparation:
Preheat the coconut milk over medium heat until boiling, add chicken, reduce the heat and simmer for 15 minutes until tender. Preheat the coconut cream over medium heat until oil surfaces. Add the curry paste, and saute until fragrant. Transfer to the chicken pot, add peanuts. Season with sugar, fish sauce, tamarind juice and lime juice.
Add the remaining ingredients, and simmer until everything is tender and cooked through.
Spoon onto a serving dish, garnish with green onion. Serve with rice or roti.
