Wednesday, May 10, 2006

Thai Masaman Chicken - Gaeng Masaman Gai

thai masaman curry
Masaman Curry seems to be the only kaang praised in the Thai historic royal poem, memorized in the heart of every Thai student. Cumin, cardamon and clove give this curry strong sensational flavor. But overall it really has a very smooth flavor. Anyone who ever tasted it will ask for more. Not only it goes perfectly well with pork, but also chicken, duck and beef. Nowadays there are many advances in various aspects of cooking Masman Curry. If you wish to get more cooking information, please do not hesitate to let us know. Side dish that often served with Masaman is called Ajad (see comment section for details)

1 lb chicken, cut into bite sized pieces (pork, tofu or beef can be substituted)
3 cups coconut milk
2 tablespoons roasted peanuts (unsalted)
5 white pearl onions, peeled and left whole
3 medium yukon gold potatoes, peeled and parboiled
3 bay leaves
5 cardamom seeds
1 inch piece roasted cinnamon sticks
2 tablespoons palm sugar
1 tablespoon tamarind paste, mixed with
2 1/2 tablespoons water
3 tablespoons lime juice
1 Packet Lobo masaman curry paste
1-3 teaspoon crushed garlic
1 teaspoon fish sauce
thai jasmine rice, cooked

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pawlaew said...

Peel potatoes, parboil in a cooking pot for 10-15 minutes, then cut in 1 to 2-inch chunks.
Allow the coconut milk to separate and you will have about two cups of thick "cream" and one cup of thin "milk".
In a small saucepan bring the coconut milk to a simmer and add the meat of your choice or tofu.
NOTE: If you are using beef you will need another two cups of coconut milk. Simmer the meat until it begins to become tender because beef takes longer, hence the additional milk.
Put the coconut cream in a wok and bring to almost a boil, add the massaman paste and "stir fry" until the flavor is maximized. Add the remaining cream and curry paste to the meat.
Add the peanuts. Taste and adjust the flavor until it is a good balance of sweet (by adding sugar), sour and salty (by adding tamarind juice, lime juice and fish sauce).
Add the remaining ingredients and cook until heated through.
Serve with jasmine rice and ajad condiment.
To prepare the ajad, combine the ingredients in a non-reactive bowl. Leave to stand overnight or prepare several hours in advance.

pawlaew said...

4 tablespoons rice vinegar
1 teaspoon sugar
2-3 tablespoons cucumbers, sliced
1 shallot, minced
1-2 Thai red chili peppers, thinly sliced