Ingredients with Measurements:
- 1 pound boneless chicken, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons massaman curry paste
- 1 can (14 ounces) coconut milk
- 1 cup chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 cinnamon stick
- 3 cardamom pods
- 3 cloves
- 1 bay leaf
- 1 sweet potato, peeled and cut into bite-sized pieces
- 1 red bell pepper, seeded and sliced
- 1/2 cup roasted peanuts
- 2 tablespoons lime juice
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium-high heat.
2. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the massaman curry paste and stir for 1 minute until fragrant.
4. Pour in the coconut milk and chicken broth and stir to combine.
5. Add the fish sauce, brown sugar, cinnamon stick, cardamom pods, cloves, and bay leaf. Stir to combine.
6. Add the chicken and sweet potato and bring to a boil.
7. Reduce the heat to medium-low and simmer for 20-25 minutes until the chicken is cooked through and the sweet potato is tender.
8. Add the red bell pepper and peanuts and cook for an additional 5 minutes.
9. Stir in the lime juice and season with salt and pepper to taste.
10. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for sautéing and boiling, medium-low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 22g
Protein: 28g
Sodium: 1070mg
Sugar: 8g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Vegetable oil can be substituted with coconut oil or peanut oil.
- Massaman curry paste can be substituted with red or green curry paste.
- Sweet potato can be substituted with butternut squash or pumpkin.
- Red bell pepper can be substituted with green bell pepper or zucchini.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add 1 cup of sliced mushrooms for an earthy flavor.
- Use shrimp instead of chicken for a seafood twist.
- Add 1 tablespoon of tamarind paste for a tangy flavor.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- Use a wooden spoon to stir the curry to prevent scratching the pot.
- Taste the curry before adding salt as fish sauce is already salty.
- Adjust the amount of curry paste according to your spice preference.
- Add more coconut milk for a creamier texture.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice and garnish with fresh cilantro.
Garnishes:
- Fresh cilantro
- Sliced red chili
- Lime wedges
Pairings:
- Jasmine rice
- Naan bread
- Steamed vegetables
Suggested side dishes:
- Thai cucumber salad
- Papaya salad
- Tom yum soup
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or coconut milk.
- If the curry is too thin, simmer for a few more minutes to reduce the liquid.
- If the curry is too spicy, add more coconut milk or sugar to balance the heat.
Food safety advice:
- Cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover curry in the refrigerator within 2 hours of cooking.
Food history:
Massaman curry is a Thai dish that originated from the Muslim community in southern Thailand. It is known for its rich and complex flavors that are a fusion of Thai, Indian, and Malay influences.
Flavor profiles:
The curry has a sweet and savory flavor with a hint of spice from the curry paste. The coconut milk adds a creamy and nutty flavor while the peanuts provide a crunchy texture.
Serving suggestions:
Serve the curry family-style in a large bowl and let everyone help themselves. Alternatively, plate the curry individually with a side of rice.
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Region: Thai