Massaman curry with chicken (Gaeng Massaman Gai)
| ½ Cup | Chicken, sliced into chunks |
| 1-2 Tab | Massman curry paste |
| 2 Tab | Vegetable oil |
| ½ Cup | Coconut cream |
| 1 Cup | Coconut Milk |
| 1 | Medium potato, boiled (see notes) |
| ¼ | Onion Cubed |
| 1 tab | Palm sugar |
| 1 Tab | Fish sauce |
| 1 Tab | Tamarind juice |
| 2 Tab | Toasted peanuts (see notes) |
| Cinnamon, bay leaf and cardamom to garnish |
Extra coconut cream to wet chicken if required
- Put oil in wok and add curry paste, cook until paste has started to integrate with oil
- Add coconut cream. Stir until fat separates (oil on top around bubbles. You may need to stop stirring for this to show up)
- Add chicken and stir until completely cooked. If mix becomes too dry add more coconut cream
- Add coconut milk, potatoes, onion, fish sauce, sugar, tamarind juice, and peanuts. Taste and season to taste.
- Plate up and garnish with cinnamon, bay leaf and cardamom
NOTES:
Boil potatoes until they are al dente. You can use a pinch of salt and turmeric in the water to give the potatoes a great colour and make them more visually appetising in the curry.