Massaman Curry

The curry "massaman" is a Thai curry originally from India. The result is a very mild curry, which is aimed at those who want a sweet but spicy dish. We can do with the meat that you want, beef, pork, duck or as this case, chicken. The massaman curry is also made of potatoes and peanuts. The difference is obvious between a house and a curry paste all ready and just as we are given to do is amply rewarded.

Ingredients

2 Red Jalapeno peppers dried
 ¼ teaspoon salt
2 Tablespoons chopped lemongrass
1 Teaspoon chopped galangal
1 Root corandre
1 Tablespoon of fried shallots
1 Tablespoon fried garlic
1 Teaspoon cumin
 ½ teaspoon coriander seeds
 ½ teaspoon cinnamon
 ¼ teaspoon cloves
3 Tablespoon oil soup
250g of chicken thighs (skinless)
150g potatoes
3 shallots
3 Cardamom pods
3 Tablespoons tamarind pulp
1 Tablespoon nuoc nam
3 Dried bay leaves
1 + ½ tablespoon brown sugar
a handful of unsalted roasted cachuètes
750ml coconut cream (for cooking)
250ml coconut milk (for soup)

Elaboration

Start by soaking the red peppers in hot water for 30 minutes. Removing the seed end and the inside. Put the salt, either in a blender or small then in a mortar. Crush or mix (with salt) until they are pureed. This may take some time depending on the quality of peppers. This can be quite simplify the task and mix first and then put them in a mortar and continue the work at hand.

Wash the coriander roots. Add coriander root and mash well with the pestle. Put the chopped lemongrass in a small pan It is already in package frozen chopped. This is probably easier to use. Put on low heat and let it dry and lightly grilled lemongrass.  Then add it to the mortar and mash well. Do the same with the chopped galangal. With a good knife is quite possible!

Then add the cinnamon and cumin and clove powder. Leave lightly toasted. Always add the mortar and mix well. Then add the fried shallots and fried garlic. They are potted in Asian grocery stores. Toast the coriander seeds. To reduce powder, I removed the curry paste in preparation and I crushed seeds in a mortar and empty, then add the paste. Continue to crush in a mortar to obtain a curry paste. If it is too hard to work, put a little mixer.

Heat oil in a wok and add the curry paste and let them fry a little until it absorbs the fat. The dough is finished, it can thus be stored in a box in a cool place for several days, weeks. If you decide to prepare the curry immediately, then add the coconut cream and coconut milk over low heat. Add the potatoes, peeled and cut into thin slices, and cut the chicken into pieces. I always like to recommend this type of dish using too dry white. It should take only the thigh as they cont undergo prolonged cooking and yet remain soft.

Add the tamarind pulp nuoc nam, the sugar, the toasted unsalted peanuts, the thinly sliced ​​shallots and finally the crushed cardamom pods and dried bay leaves.

Finally, let the curry cook until the potatoes are cooked. It takes about 20 minutes on low heat from the last added ingredient. Serve with sticky rice