Thai Masaman Chicken Gaeng Masaman Gai Recipes

CHICKEN MASSAMAN CURRY (KAENG MATSAMAN KAI) RECIPE

Steps:

• Spoon out about 3/4 cup of the creamy part of the coconut milk that rises to the top of the can and put that in a large heavy-bottomed pot along with the curry paste. Fry the mixture over medium-high heat until the coconut milk starts to turn oily.
• Add the chicken drumsticks to the pot along with the remaining coconut milk, sugar, fish sauce, tamarind pulp, and just enough water to barely cover the chicken.
• Bring the mixture to a boil over medium-high heat; immediately reduce the heat to medium to achieve a simmer. Let the chicken stew, covered, for 10 minutes.
• Add the potatoes, shallots, and dried spices (if used) to the pot. Add more water, if necessary to make sure all ingredients are submerged. Adjust the heat to maintain a simmer. Continue to cook, covered, until the chicken, potatoes, and shallots are tender, 15 to 20 minutes.
• Stir in the peanuts (if used). Remove the curry from heat and let it cool down a bit before serving with steamed jasmine rice. This Recipe Appears In My Thai: Chicken Massaman Curry (Kaeng Matsaman Kai)

THAI MASAMAN CHICKEN, 'GAENG MASAMAN GAI'

Steps:

• Peel potatoes, boil them partly in a cooking pot for 10-15 minutes, and cut in 1 to 2-inch pieces. Allow the coconut milk to separate and you will have about two cups of thick "cream" and one cup of thin "milk". In a small saucepan bring the milk to a simmer and add the chicken or pork. If you are using beef you will need another two cups of milk. Simmer the meat until it begins to become tender (beef takes longer, hence the additional milk). Put the coconut cream in a wok and bring to a boil, add the massaman paste and "stir fry" until the flavor is brought out and maximized. Add the remaining cream and curry paste to the meat. Add the peanuts. Taste and adjust the flavor until it is (just) sweet (by adding sugar), sour and salty (by adding tamarind juice, lime juice and fish sauce). Add the remaining ingredients and cook until cooked. Note : the potatoes used in Thailand for this dish are a yellow fleshed sweet potato of the type sometimes called a yam in the US. Western style potatoes can be used, but absorb less of the sauce and flavor. The potatoes act as a "moderator" to reduce the heat of the curry, and should not be left out. You can either serve it on a bed of Thai jasmine rice, or double the amount of potato and serve it alone. Accompany it with a dressed green salad and a bowl of 'ajad'. Ajad Combine Ingredients, Leave to Stand Overnight The traditional Thai table also offers chilis in fish sauce (nam pla prik--see below) chilis in vinegar (prik dong, see below), and ground chilli (not to be confused with the powedered chilli mix sold as chilli powder in the US), sugar, and often MSG. You can if you wish add about a teaspoon of MSG to the above recipe to bring out the flavors, but we don't think it is necesary. Nam pla prik Put two thirds of a cup of Thai chile peppers or jalapeno peppers in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using. Prik dong Put two thirds of a cup of sliced Thai chile peppers in a 1 pint jar, and fill with white rice vinegar. We also offer a ready-made prik dong.

THAI MASAMAN CHICKEN (" GAENG MASAMAN GAI")

Steps:

• *Masaman curry paste is also available in Asian markets.
• Peel potatoes, parboil in a cooking pot for 10-15 minutes, then cut in 1 to 2-inch chunks.
• Allow the coconut milk to separate and you will have about two cups of thick "cream" and one cup of thin "milk".
• In a small saucepan bring the coconut milk to a simmer and add the meat of your choice or tofu.
• NOTE: If you are using beef you will need another two cups of coconut milk. Simmer the meat until it begins to become tender because beef takes longer, hence the additional milk.
• Put the coconut cream in a wok and bring to almost a boil, add the massaman paste and "stir fry" until the flavor is maximized. Add the remaining cream and curry paste to the meat.
• Add the peanuts. Taste and adjust the flavor until it is a good balance of sweet (by adding sugar), sour and salty (by adding tamarind juice, lime juice and fish sauce).
• Add the remaining ingredients and cook until heated through.
• Serve with jasmine rice and ajad condiment.
• To prepare the ajad, combine the ingredients in a non-reactive bowl. Leave to stand overnight or prepare several hours in advance.

THAI MASAMAN CHICKEN, "GAENG MASAMAN GAI"

Steps:

• Peel potatoes, boil them partly in a cooking pot for 10-15 minutes, and cut in 1 to 2-inch pieces.
• Allow the coconut milk to separate and you will have about two cups of thick "cream" and one cup of
• thin "milk". In a small saucepan bring the milk to a simmer and add the chicken or pork. If you are
• using beef you will need another two cups of milk. Simmer the meat until it begins to become tender
• (beef takes longer, hence the additional milk).
• Put the coconut cream in a wok and bring to a boil, add the massaman paste and "stir fry" until the
• flavor is brought out and maximized. Add the remaining cream and curry paste to the meat.
• Add the peanuts. Taste and adjust the flavor until it is (just) sweet (by adding sugar), sour and salty
• (by adding tamarind juice, lime juice and fish sauce).
• Add the remaining ingredients and cook until cooked.
• Note : the potatoes used in Thailand for this dish are a yellow fleshed sweet potato of the type sometimes
• called a yam in the US. Western style potatoes can be used, but absorb less of the sauce and flavor.
• The potatoes act as a "moderator" to reduce the heat of the curry, and should not be left out.
• You can either serve it on a bed of Thai jasmine rice, or double the amount of potato and serve it alone.