Masaman Curry Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 Tbs vegetable oil
3.5 Tbs masaman curry paste
1 cans coconut milk
1- 1/2 lbs chicken (I use boneless skinless breasts), *cut into thin strips
2-3 carrots, cut into 1/4 inch disks
1 small onion, diced into large pieces
3 medium potatoes, cut into approximately 1" cubes
3 Tbs fish sauce
3-4 Tbs brown sugar
2 Tbs tamarind liquid (tamarind paste in a plastic jar)
roasted peanuts or cashews
jasmine rice, cooked
|
|
Directions: |
Directions:1. Heat vegetable oil on medium heat in a 12-inch skillet (or a dutch oven if doubling the recipe) until the oil shimmers. Add the curry paste. Stir it constantly, breaking up any chunks and fry it for 2-3 minutes.
2. Add 1/2 can of coconut milk and cook for 4-5 minutes.
3. Add chicken strips and onion and cook for 5-8 minutes, until chicken is no longer pink.
4. Add the rest of the coconut milk and 3/4 can of water.
5. Add potatoes and carrots. Add fish sauce, sugar, and tamarind liquid.
6. Simmer for 30 minutes uncovered. Stir occasionally. If sauce is too thin, simmer longer. If sauce is too thick, add a bit more water.
7. Remove from heat and taste. Add more fish sauce if it needs more salt. If it's too spicy, add a bit of sugar and use less curry paste next time.
8. Serve over rice and sprinkle generously with peanuts or cashews.
Curry tastes even better if it sits in the fridge overnight before you serve it.
Note: This recipe will fill a large 12" skillet. I often double this recipe and make it in a 6 qt enamel dutch oven if I'm making it for a crowd.
*Another note: Chicken is much easier to slice when it is slightly frozen. |
|
Personal
Notes: |
Personal
Notes: We grew up loving Thai food since mom (Julie Bolton) served her mission in Thailand. This is one of the dishes I've actually figured out how to make. I love serving it to guests and at parties; it's always a hit! In general, Masaman seems to be less spicy than some of the other curries (like green curry), so it's a good one for littler kids. Lincoln loves it! My favorite part is the potatoes; after a day in the fridge they absorb SO much flavor.
|
|
This recipe for Masaman Curry is from