5lb roasting chicken
salt and pepper
Thai Massaman Curry paste (recipe below)
Massaman Curry paste:
5-6 dry red chilies (roasted)
1tsp coriander seeds (roasted)
1tsp cumin seeds (roasted)
4 cloves (roasted)
4 cardamom pods (roasted)
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.
One medium onion chopped
1 stalk lemon grass finely chopped. (only use inner part of the bottom portion of the lemon grass)
1 Tbs of garlic cloves roughly chopped
2 inches of ginger roughly chopped
3-4Tbs of fish sauce
1/4 cup coconut milk
|My Massaman Paste|
Pour marinade over chicken and place into a large ziploc bag or glass bowl and a refrigerate 8-24 hours.
Tip: I did not have butcher's twine to tie the legs so I improvised with the long strands of lemongrass to tie the legs instead.
To use up the leftover chicken:
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