Courtesy of Siam Rice Cookery School, Chiang Mai, Thailand
Kaeng Massaman (Massaman Curry, for 1 person)
5 chillies big red dried chillies chopped and boiled
3 Tbsp chopped shallots
2 Tbsp minced garlic
1 Tbsp chopped galangal
1 Tbsp chopped lemongrass
1 Tbsp chopped ginseng
1/2 Tsp shrimp paste
1 Tsp chopped kaffir lime peel (or normal lime)
1 Tsp fresh or dried coriander root
1 Tsp turmeric
1/2 Tsp coriander seeds
1/2 Tsp cumin seeds
1/4 Tsp pepper corns
1 Tsp curry powder
1 Tsp cinnamon stick
1 Tsp Cardamon
1 Tbsp cloves and star anise
125g chicken breast sliced into 1 inch pieces
1 Tbsp massaman curry paste (above)
1 cup boiled potato, diced onion into chunks
1 cup coconut milk
1/2 cup water
Handful of plain peanuts
1 Tbsp fish sauce
2 inch cinnamon stick
1-2 Tsp brown granulated sugar
2 Tbsp cooking oil
1 Tbsp palm sugar
Putting the curry together:
- Blend all the paste ingredients together into a fine paste or pound in a pestle and mortar for a good 10 minutes.
- Add cooking oil, 3/4 of the coconut milk, palm sugar and curry paste to a wok on a low/medium heat (ideally has to be a wok), bring to a simmer and stir continuously for 1 minute.
- Add some more coconut milk and water to stop things burning.
- Add chicken, potatoes, bay leaf, cinnamon stick, peanuts and onion then stir until chicken’s cooked (8-10 minutes).
- Add fish sauce, sugar and turn heat on high for 2 minutes and stir.
- Serve with jasmine rice.