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Thai Masaman Curry with Chicken


A very tasty Thai Dish that is easy to make.

Ingredients:

  • 2 pounds Chicken
  • 1 large Asian Potato
  • 1 to 2 medium Onions
  • 1 can (13.5 oz.) Coconut Milk
  • 1 can (13.5 oz.) Water
  • 6 tablesppons Masaman Curry Paste
  • 1 tablespoon Tamarine Sour Soup Base Concentrate
  • 3 tablesppons Palm Sugar
  • 1/3 cup Chick Peas
  • 2 teaspoons salt
Tamarine Sour Soup Base, Coconut Milk and Masaman Curry Paste

Tamarine Sour Soup Base, Coconut Milk and Masaman Curry Paste

 

 

The tamarine sour soup base concentrate, coconut milk and Masaman curry paste can be found in any good Asian Food market.

Start by cutting up the onion into the desired size pieces you want in your curry.  Use 1 or 2 onions depending on your likeness for them.

Cut up the potato into bite size pieces.  

In a large pot, combine the chicken, coconut milk and one can full off water.  Boil chicken until it is tender but not falling apart.

When the chicken is about 5 minutes from being done add the potato, onion sugar and salt.

 

Watch as Ning prepares Thai Masaman Curry with Chicken

 

Next,  in a wok or a large skillet, start making your curry paste.

Laddle some coconut milk and water from the cooked chicken and add the curry paste.  Simmer about 10 minutes.

Next, add the rest of the chicken, potatoes and onion to the curry paste.

Chicken Curry in wok

Chicken Curry in wok

 

 

Next, add the chick peas and tamarine sour soup base concentrate.  Simmer to finish cooking the potato and onions.

 

The Finished Dish



 

Finished Dish

Thai Masaman Curry with Chicken served with White Rice

In Thailand, Masaman Curry with Chicken is served on a bed of white rice but can also be accompanied by your favorite bread.

Asian Food Market

Discovering Thai Cuisine

Author: Jason Collmorgen

If you’ve never tried it before, you might think that Thai cuisine tastes a lot like other Asian cuisines. While it does have both Chinese and East Indian influences, it also has its own identity that separates it greatly from the foods served in neighboring countries. Thai food consists of four regional cuisines and is known for its balanced flavors, fresh ingredients, and fantastic aromas.

Thailand happens to be the number one exporter of rice in the world, and as such its rice (particularly its aromatic Jasmine rice) is the staple food of its people. While Western cuisines generally focus on a main entree of meat accompanied by several side dishes such as bread and vegetables, Thai cuisine usually consists of one dish with a base of rice or noodles accompanied by fresh herbs, vegetables, and a meat or mixture of meats. Thai food also contains five flavors: sweet, sour, salty, spicy, and bitter. What makes Thai food unique is that it balances all of these flavors harmoniously into a single dish.

Some of the most common vegetables found in Thai cuisine include shallots, cucumbers, carrots, bean sprouts, eggplant, zucchini, green beans, celery, and mushrooms. Popular meats in Thai recipes include seafood such as shrimp, prawns, clams, fish, and mussels. Pork, chicken, beef, and duck are also heavily used. Tofu, a meat substitute made from soybeans is another frequent addition.

Unlike many other cuisines that use dried spices and herbs, Thai cooking uses the freshest ingredients available. One of the primary flavoring agents used is a strong fish sauce called “nam pla”. Many dishes also call for oyster sauce or shrimp paste. Shrimp paste is basically a combination of ground shrimp and salt. Other ingredients you’ll find in Thai cuisine include lime juice, pineapples, Thai chilies, curry paste, garlic, sweet basil, lemon grass, coconut milk, soy sauce, peanuts and peanut sauce, cashews, mint leaves, cilantro, and galangal root (similar to ginger but more delicate in flavor).

One of the most important dishes to the people of Southern and Central Thailand is curry, which they serve over steamed jasmine rice. While Indian cuisine is also known for curries, Thai curries are considerably different. They are cooked for a shorter amount of time than are the Indian versions, and Thais use more garlic and fresh herbs whereas Indians use dry spices. In addition, Indian curries tend to be drier whereas Thai curries hold more liquid making them more soup-like. In Thai cuisine you’ll find water-based and coconut milk-based curries. Red, yellow, and green curries are the best known of the coconut milk variety. Thai curry pastes generally consist of fresh chilies, garlic, lemon grass, shallots, kaffir lime, fresh turmeric, shrimp paste, and cilantro roots. While curry is known for its spiciness, the amount of heat does vary depending on the type of curry you choose.

Article Source: ArticleBase.com

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