This dish originates from southern Thailand, has potatoes cooked with chicken/beef/lamb and is flavored with massaman curry paste and coconut milk.You will surely like this unique type of curry because it uses dried spices for seasoning.
- 5 tablespoons massaman curry paste, home made or brought from the super market
- 3 tablespoons oil
- 2 tablespoons roasted peanuts
- 1 tablespoon lemon juice
- 2 tablespoons fish sauce
- 1 onion, sliced
- 1 cup coconut cream
- 4 potatoes
- 1 kg chicken, medium sized pieces
- 4-5 cassia leaves
- 1 tablespoon palm sugar
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1/4 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon turmeric
- 2 cardamom pods
- 4-5 cloves garlic
- 2 inch ginger, chopped
- 2 stalks lemon grass, chopped
- 1 teaspoon shrimp paste
- 1/2 teaspoon black peppercorns
If you are using homemade paste then add the dry spices ( dry chilies, peppercorns, cumin, coriander seeds, and cardamom) in a pan on medium heat. Stir the spices, until fragrant.Now grind the spices ( until powdered)
Add the powdered spices and rest of the ingredients in a processor and process until a paste is formed. (if you are not using homemade paste then skip these two steps)
Heat the oil in a wok and fry onion for 3-4 min. Add chicken pieces and fry until chicken color turns light brown.
Add the curry paste, fish sauce and coconut milk. Cook for 5-7 min.Now add some water and cook for some more minutes until chicken is tender.
Add the potatoes, cassia leaves and simmer for some more time.
Stir in lemon juice and palm sugar before turning off the heat.
Garnish with peanuts and serve with steamed rice or Thai Jasmine rice.