thai mussaman chicken curry
(2 ratings)
No Image
The very first Thai dish I ever ate and still my all time favorite. I have tried it with beef or shrimp and it just isn't as good to me. Served with Jasmine rice and a side of Thai cucumber salad, a perfect meal.
►
(2 ratings)
yield
4 serving(s)
Ingredients For thai mussaman chicken curry
-
1 1/2 lbboneless, skinless chicken pieces, breast meat or thighs or both
-
2 mdpotatoes, cut into chunks
-
14 ozcan coconut milk
-
1 smred pepper, thinly sliced
-
2 Tbspcoconut oil or canola oil
-
1 conion, sliced
-
1thumb size piece of ginger, grated
-
4-5 clovegarlic
-
1red chili or 1/2-3/4 teaspoon red pepper flakes
-
1/2-3/4 cchicken stock
-
1stalk of lemongrass, smashed with side of cleaver
-
3bay leaves
-
1 tspturmeric, ground
-
1 tspcumin seed
-
1/2 tspfreshly ground white pepper
-
1/4 cdry roasted cashews plus a handful for garnish
-
1/8 tspcardamom, ground
-
1 tspcoriander
-
1 tsptamarind or 1 tablespoon lime juice
-
3/4 tspshrimp paste (available in asian market)
-
2 Tbspfish sauce
-
1 Tbsppalm sugar or brown sugar
-
fresh coriander (cilantro) for garnish
How To Make thai mussaman chicken curry
-
1Heat a wok, over medium-high heat. Drizzle in the oil and swirl around, then add the onion, ginger, garlic, and chili. Stir-fry 1-2 minutes to release the fragrance.
-
2Add the stock plus the following: lemongrass, bay leaves, turmeric, chopped cashews, ground coriander, whole cumin seed, white pepper, cardamon, tamarind (or lime juice), shrimp paste, fish sauce, and sugar. Stir with each addition and bring to a light boil.
-
3Add the chicken, stirring to coat with the spicy liquid, then add the coconut milk and potatoes. Stir and bring back up to a boil. Reduce heat to low, or just until you get a good simmer.
-
4Simmer 30 to 40 minutes, stirring occasionally, until chicken and potatoes are tender. Add red pepper during last 10-15 minutes of coooking time.
-
5Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk.
-
6Add a handful more cashews and fold in. Transfer to a serving bowl, or plate up on individual plates or bowls. Top with fresh coriander, if desired, and serve with Thai jasmine rice. ENJOY!
-
7Tamarind Substitution Tip: Tamarind paste can be tricky to find, hence I have offered a substitute here. Yes, lime and tamarind are two very different fruits; however, they provide that same sourness you're looking for in this curry (it is balanced out with the palm sugar or brown sugar). Whenever I run out of tamarind paste, I find lime juice works in a pinch. In fact, I have witnessed accomplished Thai chefs create tamarind-based dishes purely with lime juice (such as pad Thai) - good to know if you can't find tamarind paste where you live!
-
8I buy my tamarind on line at Grocery Thai. I also buy Mussaman curry paste from there, makes this dish look a lot simpler when all the spices are already in the curry paste. I have substituted fresh peanuts pan roasted by me in place of the cashews.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT