2lb chicken cut into bite size pieces
Massaman Curry Paste (see recipe below)
1 bay leaf
fish sauce (as necessary)
vegetables (see note)
Note: I used diced green bell pepper (frozen), 1 can of drained bamboo shoots and 1 can of drained water chestnuts. You can use broccoli, carrots, zucchini, potatoes etc..
Massaman Curry paste:
5-6 dry red chilies (roasted)
1tsp coriander seeds (roasted)
1tsp cumin seeds (roasted)
4 cloves (roasted)
4 cardamom pods (roasted)
1/8 tsp freshly grated nutmeg
1tsp of turmeric powder
1tsp of brown sugar
|example of dry roasting|
In a Stainless Steel pan dry roast the ingredients that have roasted next to them above. You want to gently roast these ingredients so not to burn. Once they are fragrant, place in a dish to cool. Once cool, grind into a powder in a spice grinder. ** Do not open spice grinder right away, let the spices have time to settle otherwise you will be coughing Mix in the other dry ingredients and set aside.
One medium onion chopped
1 stalk lemon grass finely chopped. (only use inner part of the bottom portion of the lemon grass)
6-8 cloves of garlic roughly chopped
2 inches of ginger roughly chopped
3-4Tbs of fish sauce (you can use soy sauce if you want to make this dish vegetarian)
1/4 cup coconut milk (you will use the rest of the can of milk later)
|My Massaman Paste|
Get wok heated on med-high heat and add 2tbs of oil. Once heated, add the Massaman Curry Paste and fry for 1-2 minutes until very fragrant.
Add 1-2 Bay leaves and a some cinnamon stick
Add 2lbs of boneless/skinless chicken breast cut into 1 inch cubes. I also rinsed out my blender with 1/2 cup of water to get all the curry paste out and let the chicken cook for 5 minutes.
Once the chicken is mostly cooked through I added some canned bamboo shoots (20oz) and a can of diced water chestnuts (10oz). I also added some frozen green bell peppers. You can add any veggie you like here. ex: Small diced potatoes, carrots, celery, etc...
Now add the remainder of coconut milk from earlier. Taste for seasoning here. If you need salt here you can either add salt or more fish sauce. Note: **Fish sauce is very strong so make sure it doesn't over power the other flavors in the dish. I simmered the dish for 5-8 more minutes once I added the coconut milk. .
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.