Massaman curry recepies

Massaman curry recepies

.Even the packet sauce you buy from the supermarket can make the most delinquent of cooks look like a Michelin potential. Thankfully, someone invented rice, with which diners can mop up the last drizzles of curry sauce.   Emphatically the king of curries, and perhaps the king of all foods. Spicy, coconutty, sweet and savory, its combination of flavors has more personality than a Thai election.The Land of Smiles” isn’t just a marketing catch-line. It’s a result of being born in a land where the world’s most delicious food is sold on nearly every street corner

INGREDIENTS

• 1-2 medium potatoes, cut into chunks
• 1/2 to 1 pound chicken pieces OR chopped chicken breast/thigh
• 1 small red pepper, thinly sliced
• 1 14 ounce (400 ml) can coconut milk (not lite)
• 1 medium tomato, sliced
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• 1/3 cup onion, sliced
• 1 thumb-piece ginger, grated
• 4-5 cloves garlic
• 2 Tbsp. coconut oil OR vegetable oi
• 1 red chili, sliced, OR 1/2 to 3/4 tsp. chili flakes/cayenne pepper
• 1/2 cup good-tasting chicken stock
• 1 stalk lemongrass, minced, OR 2-3 Tbsp. frozen/bottled prepared lemongrass
• 3 bay leaves
• 1 tsp. turmeric
• 1/4 cup chopped unsalted dry-roasted cashews (+ handful more to finish)
• 1 tsp. whole cumin seed
• 1/2 tsp. white pepper
• 1 tsp. ground coriander
• 1/8 tsp. cardamon
• 1 tsp. tamarind, or substitute 1 Tbsp. lime juice*
• 3/4 tsp. shrimp paste (available by the jar at Asian stores)
• 2 Tbsp. fish sauce
• 2 Tbsp. fish sauce
• 1 Tbsp. palm sugar OR brown sugar