Thai Massaman Chicken Curry my Style

Thai Massaman Chicken Curry my Style – Gaeng Massaman

Pane-Bistecca

In Thailand I attended a cooking class! We made a fantastic Massaman curry. I love it because it is wonderfully creamy and not so spicy. You cooked your own portion there and then you can also spice it as you like. The biggest and hardest work was the pounding of the paste! Our arms were hurting a lot! We were able to take the recipes home.

But since I don’t want to pass off their own recipe as mine, and the cooking school certainly doesn’t want their recipe floating around the internet, I cooked my own, lightly based on their dish. We liked it a lot.

Prep time

40 min

Cooking time

30 min

Portions

Total time

1 h 10 min

Ingredients

For the Curry Paste:

5 cm Lemongrass, cut into thin slices, then chopped
3 cm Galangal (or Ingwer) cut into thin slices, then chopped
3 Garlic cloves, cut into thin slices, then chopped
½ small Onion, cut into thin slices, then chopped
1 Kafir Lime or Lime, you can use the Leaves or the skin
5 big dried red Chilis
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
2-3 tbsp Peanuts
1 tsp Salt
4 Cardamom Pods
½ tsp Nutmeg Powder
approx. 50 ml Olive Oil

For the Chicken Curry:

2 tbsp Olive Oil
1 red Onion, chopped
The Massaman Curry Paste
600-800 g Chicken Breast diced
2 Potatoes, diced
2 Carrot, diced
1 can Coconut Cream (Coconut Milk is also possible)
2-3 tbsp Tamarind Sauce
2 tbsp Fish Sauce
1 tbsp brown Sugar
1 Cinnamon stick, broken in halves
2-3 tbsp roasted Peanuts
4 Cardamom Pods
1-2 Lime or 1 Lemon, the Juice
a few Lime Leaves for decoration

Instructions

Step 1

For the curry paste, cut the red chilies into 1 cm long pieces and soak in warm water for 20 minutes, then dry well. (these chilies are not hot, you need them for the color!) Since I didn’t get them, I used red peppers, blanched and dried them, but had to add some tomato paste for the color.

Step 2

Still for the paste, roast the coriander seeds, cumin seeds, peanuts and cardamom pods in a grease-free pan. Then put them in a mortar and pestle until they are completely crushed. You can also grind them to a powder in a mill, which is much quicker. Now add the soaked chilies to the mortar with the salt and crush.

Step 3

Then add all the rest of the ingredients and beat well. It may still be a little grainy, that looks good, but if you want it really as a paste, you have to beat a lot. Then heat the oil in a pan and add the paste, fry until the oil is absorbed and the paste smells wonderful!

Step 4

Steam the potatoes and carrots and set aside.

Step 5

Fry the chopped onion with the curry paste in the oil, then add the meat and let it fry well. Then add half of the coconut cream, mix. Then add the fish sauce, tamarind sauce and sugar, mix well.

Schritt 6

Now add the potatoes and carrots. Simmer briefly, then add the peanuts, cinnamon sticks, and cardamom capsules and finally the rest of the coconut cream. Season the sauce with salt and chili. Add the lime juice and serve with lime leaves, finely chopped, with white rice.