Massaman curry by Chris Barber
Massaman curry is a rich, fragrant relatively mild Thai curry with potatoes and peanuts that is an interpretation of a Persian dish.
Poultry
Main courses
Ingredients
Massaman curry by Chris Barber
−
+
€0.64
To make the paste:
Red Chillies
/g
20.0 g
0%
Banana shallots
/g
50.0 g
0%
Galangal
/g
20.0 g
0%
Garlic
/g
50.0 g
0%
Lemongrass
/g
20.0 g
0%
Lime
/g
20.0 g
0%
Lime leaves
/g
1.0 g
0%
Coriander seeds
/g
5.0 g
0%
Cumin seeds
/g
5.0 g
0%
Black peppercorns
/g
5.0 g
0%
Cardamon, green
/g
1.0 g
0%
Fish sauce
/ml
50.0 ml
0%
To make the curry sauce:
Vegetable oil
/ml
20.0 ml
0%
Coconut milk
/ml
400.0 ml
0%
White Chicken Stock (scratch)
/ml
400.0 ml
0%
New potatoes
/g
450.0 g
0%
Cinnamon Sticks
/g
5.0 g
0%
Seedless Tamarind
/g
20.0 g
0%
Brown sugar
/g
4.0 g
0%
Fish sauce
/ml
20.0 ml
0%
Finishing the curry:
Peanuts
/g
100.0 g
0%
Chicken breast, skinless
/g
800.0 g
0%
Coriander
/g
10.0 g
0%
/
To make the paste:
-
Red Chillies 20.0 g
-
Banana shallots 50.0 g
-
Galangal 20.0 g
-
Garlic 50.0 g
-
Lemongrass 20.0 g
-
Lime 20.0 g
-
Lime leaves 1.0 g
-
Coriander seeds 5.0 g
-
Cumin seeds 5.0 g
-
Black peppercorns 5.0 g
-
Cardamon, green 1.0 g
-
Fish sauce 50.0 ml
To make the curry sauce:
-
Vegetable oil 20.0 ml
-
Coconut milk 400.0 ml
-
White Chicken Stock (scratch) 400.0 ml
-
New potatoes 450.0 g
-
Cinnamon Sticks 5.0 g
-
Seedless Tamarind 20.0 g
-
Brown sugar 4.0 g
-
Fish sauce 20.0 ml
Finishing the curry:
-
Peanuts 100.0 g
-
Chicken breast, skinless 800.0 g
-
Coriander 10.0 g
Preparation
-
To make the paste:
- Trim, peel and rinse all the ingredients then blend together into a smooth paste. Adjust seasoning to taste then cover and chill (can be frozen) until needed.
-
To make the curry sauce:
- Fry the paste for 2-3 min. in the oil then add coconut milk, stock, potatoes, tamarind, sugar, peanuts and cinnamon then bring to the boil and simmer for 12-15 min. or until the potatoes are cooked. (This sauce can be held at this stage ready for addition of vegetables and chicken to order during service.)
-
Finishing the curry:
- Pour the sauce into a saucepan and bring to the boil then add the vegetables and chicken then reduce the heat and simmer for 3 min. Turn off the heat, allowing the chicken to cook through gently in the hot sauce over 1-2 min. Season to taste.
- Serve topped with coriander, the remaining peanuts and coconut rice.
