CHICKEN MASSAMAN CURRY
This balanced sweet, spicy and slightly sour curry has a disputed origin. Most believe that its roots are in Thailand, with an influence of Muslim flavors and ingredients. It's a rich and complex curry where every ingredient plays its part and no one flavor dominates. Don't be afraid of the deep red slick of spiced oil that settles on top-that means you did it right!
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 26
Steps:
- Dry-toast the chiles de arbol and guajillo chiles in a medium cast-iron or nonstick skillet over medium heat until lightly blackened in spots, 30 seconds to 1 minute per side. Transfer to a medium bowl and cover with hot water; let sit for 20 minutes to soften. Drain.
- Meanwhile, add the shrimp paste foil packet and the coriander, cumin, cardamom, cloves and cinnamon to the skillet. Toast the shrimp paste (in the foil), about 1 minute per side and stir to toast the spices until golden brown in spots and very fragrant, about 2 minutes total. Remove the foil packet and transfer the spices to a bowl. When completely cool, remove the shrimp paste from the foil and discard the foil. Grind the spices into a powder in a spice grinder.
- Turn the heat up to medium-high. Add the lemongrass, galangal, garlic, cilantro roots and shallot and toast until blackened in spots, about 3 minutes. Transfer to a food processor and pulse until finely chopped. Add the drained chiles, toasted shrimp paste, ground spices, nutmeg and 3/4 teaspoon salt. Pulse and scrape down the food processor multiple times until you have a fine paste.
- Place the curry paste and 1/2 cup coconut milk in a large pot or Dutch oven over medium heat. As the mixture cooks down, stir more frequently, scraping the bottom, until the oil separates and the paste sticks aggressively to the pan, 6 to 8 minutes. Add 3 tablespoons tamarind, the tablespoon fish sauce and tablespoon palm sugar and cook, stirring, a few seconds. Add the chicken thighs and turn in the curry paste to coat. Add the rest of the coconut milk, the peanuts, bay leaves, star anise, 1 teaspoon salt and 1 cup water.
- Simmer gently, partially covered, until the chicken is almost cooked through and the liquid has reduced slightly, 40 minutes. Tuck in the potatoes and onion, making sure the potatoes are submerged in the liquid. Simmer, partially covered, until the potatoes are fork tender, about 20 more minutes. Add 2 more tablespoons of tamarind. Taste and adjust with more tamarind, fish sauce, sugar and salt, if necessary. There might be a layer of bright orange oil on top. Feel free to skim some of it off, but it is traditional to leave some oil in the curry.
- Serve with the steamed jasmine rice.
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Cherie
[email protected]Overall, this Massaman curry is a winner! It's easy to make, delicious, and versatile. I highly recommend it.
Maida Gonzalez
[email protected]This curry is so versatile! I've made it with chicken, beef, and shrimp, and it's always delicious. I also love that I can adjust the spice level to suit my taste.
Yonas Getinet
[email protected]I'm not a big fan of spicy food, but this Massaman curry was mild enough for me. It had just the right amount of heat.
lucilleX mel
[email protected]This Massaman curry is the perfect comfort food. It's warm, hearty, and filling, and it always makes me feel better on a cold day.
farshsd mohammad
[email protected]I love the creamy texture of this curry. It's so rich and flavorful, and it pairs perfectly with the tender chicken.
Connie Foster
[email protected]I've made this curry several times now, and it's always a hit. It's my go-to recipe when I want to impress my friends and family.
Luca Friedel
[email protected]This Massaman curry is so easy to make, and it's absolutely delicious. I love that I can throw it together in a few minutes and have a restaurant-quality meal.
Mercy Mukhaya
[email protected]I made this curry for a party, and it was a huge success! Everyone loved it, and I got so many compliments.
Malak shawan
[email protected]I followed the recipe exactly, and the curry turned out amazing! I'll definitely be making this again.
Randy alan Mitchell
[email protected]This is the best Massaman curry I've ever had! The sauce is creamy and flavorful, and the chicken is fall-off-the-bone tender.
Nifae Fereti
[email protected]I'm not usually a fan of curry, but this Massaman curry changed my mind! The flavors were perfectly balanced, and the chicken was cooked to perfection.
Noah Ramsdale
[email protected]This Massaman curry was a hit with my family! The chicken was tender and juicy, and the sauce was rich and flavorful. I especially loved the combination of spices, which gave the curry a unique and complex taste.