Ingredients
-
1
-
3
-
2
-
5
-
3
-
3
-
5
-
1
-
2
-
1
-
2 1/2
-
3
-
2 - 3
-
1 - 3
-
1
Directions
Thai Masaman Chicken ( Gaeng Masaman Gai ), Compliments of the website importfood com which states: The massaman indicates that the recipe is of a musselman or Islamic origin It probably owes something to early Portuguese influences, and is similar in concept to the sour and hot Goan-style vindaloo dishes By Thai standards this is usually a fairly mild curry Begin planning your menu and preparing the ingredients the day before , My DS asked me to make this for him, it’s one of his favourite meals and he is a bit of a connoisseur when it comes to Thai food
All I can say is he LOVED this! He tasted it and before he sat down to dinner, he got out a container to put any leftover’s in for his lunch, so as no-one else could grab them!
We all really enjoyed this for dinner tonight, served with Jasmine rice and the ajad on the side and the ajad was fantastic, its a must to serve with this recipe
Thanks Cookgirl, this is one for the family cookbook!
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Steps
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1
Done
|
*masaman Curry Paste Is Also Available in Asian Markets. |
|
2
Done
|
Peel Potatoes, Parboil in a Cooking Pot For 10-15 Minutes, Then Cut in 1 to 2-Inch Chunks. |
|
3
Done
|
Allow the Coconut Milk to Separate and You Will Have About Two Cups of Thick "cream" and One Cup of Thin "milk". |
|
4
Done
|
in a Small Saucepan Bring the Coconut Milk to a Simmer and Add the Meat of Your Choice or Tofu. |
|
5
Done
|
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. |
|
6
Done
|
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. |
|
7
Done
|
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). |
|
8
Done
|
Add the Remaining Ingredients and Cook Until Heated Through. |
|
9
Done
|
Serve With Jasmine Rice and Ajad Condiment. |
|
10
Done
|
to Prepare the Ajad, Combine the Ingredients in a Non-Reactive Bowl. Leave to Stand Overnight or Prepare Several Hours in Advance. |
