10.Massaman Cury

The origin of the name is not clear, as massaman or matsaman is not a native Thai word. It may have been derived from malay, which means "sour", or from the name of Wan Mat Saman, a prominent chief minister of kedah, which is in present-day Malaysia, but was once a vassal state of Siam.
According to one theory, it originated in central thailand at thecourt ayuthara in the 16th century through a persian envoy and trader. According to another theory, it originated from the south's tai malays Due to its Muslim roots and therefore, this curry is most commonly made with beef, but can also be made with duck, tofu,chiken, or, for non-Muslims, withpork (as pork is a forbidden food for Muslims, this variety is not eaten by observant thai muslim).
The flavoring for Massaman curry is called Massaman curry paste (nam phrik kaeng matsaman). The dish




















how to cook






Ingredients:

1/2 to 1 pound chicken pieces OR chopped chicken breast/thigh
1-2 medium potatoes, cut into chunks
1 14 ounce (400 ml) can coconut milk (not lite)
1 small red pepper, thinly sliced
1 medium tomato, sliced
2 Tbsp. coconut oil OR vegetable oil
1/3 cup onion, sliced
1 thumb-piece ginger, grated
4-5 cloves garlic
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. ground coriander
1 tsp. whole cumin seed
1/2 tsp. white pepper
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


Preparation:

Heat a wok, large frying pan, or soup-type pot over medium-high heat. Drizzle in the oil and swirl around, then add the onion, ginger, garlic, and chili. Stir-fry 1-2 minutes to release the fragrance.
Add the stock plus the following: lemongrass, bay leaves, turmeric, chopped cashews, ground coriander, whole cumin seed, white pepper, cardamon, tamarind (or lime juice), shrimp paste, fish sauce, and sugar. Stir with each addition and bring to a light boil.
Add the chicken, stirring to coat with the spicy liquid, then add the coconut milk and potatoes. Stir and bring back up to a boil. Reduce heat to low, or just until you get a good simmer.
Simmer 30 to 40 minutes, stirring occasionally, until chicken and potatoes are tender. Add red pepper and tomato during last 10-15 minutes of coooking time. Tip: if you prefer a more liquid curry sauce, cover while simmering. If you prefer a thicker curry sauce, leave off lid.
Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk.

Add a handful more cashews and fold in. Transfer to a serving bowl, or plate up on individual plates or bowls. Top with fresh coriander, if desired, and serve with Thai jasmine rice. ENJOY!