From mightymidget69@hotmail.com Mon Jul 12 11:16:27 2004
Date: Sat, 10 Jul 2004 12:30:12 +0100 (BST)
From: mightymidget69@hotmail.com
Reply-To: currygalore@smartgroups.com
To: currygalore@smartgroups.com
Subject: [currygalore] Thai Chicken Massaman Curry

Thai Chicken Massaman Curry
MUSSAMAN PASTE
       9    Dry Hot Chili Peppers, remove seeds, then ^Ótoast^Ô
       2 tb Lemon Grass, finely chopped
       3 sl Galanga, finely diced, then ^Ótoast^Ô
       1 tb Coriander Seeds, ^Ótoasted^Ô
       2 ts Cumin, ^Ótoasted^Ô
     1/5    Ground Nutmeg, ^Ótoasted^Ô
       7    Small Onions, roasted over burner.
       12    Cloves of Garlic, roasted over burner.
       1 tb Shrimp Paste (kapi), ^Ótoasted^Ô
       1 tb Coriander Roots, finely chopped
       5    Clove, ^Ótoasted^Ô
      12    Peppercorn
       5    Cardamom (inner seed only), ground & ^Ótoast^Ô
            Small amount of ground & ^Ótoasted^Ô cinnamon.

 ---------------------OTHER INGREDIENTS--------------------------
      2  lb Chicken
      2  lb Shredded/grated coconut
      1  c  Dry Roasted Peanuts
     1/2 lb Potato
      12    Shallots
      1/2 c Fish Sauce
      1/2 c Coconut sugar
      1/2 c Tamarind juice
      3  tb Rice vinegar
For garnish:
       10 Whole Cardamom, ^Ótoasted^Ô
         6 Clove, ^Ótoasted^Ô
        10 Bay Leaf, ^Ótoasted^Ô

NOTE: Toast the various spices and dry chili by ^Ódry frying^Ô in a hot pan, or wok.

   Put the ingredients for the mussaman curry paste into a
   mortar and pound until well mixed into a paste.

1. Wash chicken and cut into large pieces, fry in oil until
slightly browned.
2. Use the shredded/grated coconut to make approximately 6 cups
of thick coconut milk.
3. Place the coconut milk, chicken, and roasted peanuts in a
large saucepan, simmer over medium heat until some oil form on
the surface.  Skim off the oil, with about 1-2 cups of liquid,
and place into a pan.
4. Add the massaman paste to the liquid in the pan and fry over
fairly high heat until it^Òs well mixed and ^Óaromatic^Ô.
5. Empty the content of the pan into the saucepan of
chicken-coconut milk, and let simmer for a few minutes.  Add
peeled whole shallots, peeled & cubed (large) potato, and simmer
until cooked.
6. Garnish with cardamom, clove, and bay leaf.  Add fish sauce,
coconut sugar, tamarind juice, and vinegar.  Adjust and balance
the tastes ^Ö salt/sweet/sour!

Translated by Padej Gajajiva from "Homemaker, Book 2"
by Ponsee Gajajiva
	
	



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