Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1 lb chicken cut bite size
- Â Â (you can also use pork or possibly beef)
- 3 c. coconut lowfat milk
- 2 Tbsp. roasted unsalted peanuts
- 5 sm onions peeled, but whole
- 5 sm potatoes peeled, and
- Â Â partly boiled
- 3 x bay leaves
- 5 x roasted cardamom fruits (substitute as desired)
- 1 sm piece roasted cinnamon stick
- 3 Tbsp. palm sugar
- 3 Tbsp. tamarind sauce
- 3 Tbsp. lime juice
- 1 Tbsp. Masaman curry paste - (to 3 tbspns)
- 1 tsp crushed garlic - (to 3 tspns) (optional)
- 4 Tbsp. rice vinegar
- 1 tsp sugar
- 2 Tbsp. very coarsely minced or possibly sliced cucumber (to 3 tbspns)
- 2 x shallots (or possibly any variety of purple onion) minced
- 3 x Thai chile peppers - (to 4) thinly sliced
Direcciones
- Allow the coconut lowfat milk to separate and you will have about 1 c. of thick "cream" and two c. of thin "lowfat milk". In a small saucepan bring the lowfat milk to a simmer and add in the chicken or possibly pork. If you are using beef you will need another two c. of lowfat milk. Simmer the meat till it begins to become tender (beef takes longer, hence the additional lowfat milk).
- Put the coconut cream in a wok and bring to a boil, add in the massaman paste and "stir-fry" till the flavor is brought out and maximized. The coconut oil will separate and can be skimmed off with a spoon or possibly ladle (this removes much of the vegetable cholesterol or possibly whatever it is called, and makes the dish much less trouble for those watching their weight or possibly heart).
- Add in the remaining cream and curry paste to the meat.
- Add in the peanuts. Taste and adjust the flavor till it is (just) sweet (by adding sugar), sour and salty (by adding tamarind juice, lime juice and fish sauce).
- Add in the remaining ingredients and cook till cooked.
- Note, the potatoes used in Thailand for this dish are a yellow fleshed sweet potato of the type sometimes called a yam in the US. Western style potatoes can be used, but absorb less of the sauce and flavor. The potatoes act as a "moderator" to reduce the heat of the curry, and shouldn't be left out.
- You can either serve it on a bed of Thai jasmine rice, or possibly double the amount of potato and serve it alone.
- Accompany it with a dressed green salad and a bowl of "ajad" (pickled cucumbers). The traditional Thai table also offers chilis in fish sauce (Phrik nam pla - see below) chilis in vinegar (prik dong - see below), and powdered chilli (not to be confused with the powedered chilli mix sold as chilli pwdr in the US), sugar, and often MSG. You can if you wish add in about a tsp. of MSG to the above recipe to bring out the flavors, but we do not think it is necesary.
- Ajad: Combine the listed ingredients, and leave to stand overnight.
- Nam pla prik: Put two thirds of a c. of Thai chile peppers or possibly jalapeno peppers in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using.
- Prik dong: Put two thirds of a c. of sliced Thai chile peppers in a 1 pint jar, and fill with white rice vinegar.
- Comments: The "massaman" indicates which the recipe is of a "musselman" or possibly islamic origin. It probably owes something to early Portuguese influences, and is similar in concept to the "sour and warm" Goan-style vindaloo dishes. By Thai standards this is usually a fairly mild curry, so I find it is a good starting point.
