THAI MUSSAMUN CURRY WITH CHICKEN, POTATOES, AND PEANUTS
Adapted from The Curry Book: Memorable Flavors and Irresistibly Simple Recipes From Around the World, by Nancie McDermott, and found at splendidtable.com. This curry comes from southern Thailand, where many Thais follow the teachings of Islam. Mussamun is thought to be a pronunciation of the word "Muslim." In Thailand, mussamun curries are often made with chunks of beef, but chicken is popular as well. Make this one a day ahead and you will be rewarded with an extraordinary blossoming of spice-laden flavors. Serve with rice or noodles.
Provided by evelynathens
Categories Chicken Breast
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Open 1 can of coconut milk and use a fork to stir the contents until smooth and well combined. In a 6-quart saucepan or Dutch oven, bring 1/2 cup of the stirred coconut milk to a boil over medium-high heat. Add the curry paste and cook 1 minute, stirring and mashing the paste into the coconut milk. Add the chicken and cook 2 minutes, stirring often, until the chicken begins to change color. Add all the remaining coconut milk, fish sauce, sugar, tamarind liquid and salt and bring to a boil.
- Reduce the heat to maintain a simmer and cook 15 to 20 minutes, until the potato is tender and the chicken is cooked through. Add 2 tablespoons of the lime juice and stir well. Taste and add more, if desired. Remove from the heat and let stand 10 minutes. Transfer to a serving bowl, removing and discarding the cinnamon sticks, or leaving them in as a traditional garnish not to be eaten. Serve hot or warm.
Nutrition Facts : Calories 588.3, Fat 45.9, SaturatedFat 24.7, Cholesterol 95.3, Sodium 821.9, Carbohydrate 21.9, Fiber 3.2, Sugar 6.6, Protein 26.7
MUSSAMUN CURRY PASTE (ALSO SPELLED MASSAMAN)
Adapted from The Curry Book: Memorable Flavors and Irresistibly Simple Recipes From Around the World, by Nancie McDermott, and found at splendidtable.com. Massaman curry hails from the south of Thailand. Similar to Malaysian curries, and with some similarities to Indian, Thai Mussamun curry has an abundance of warm spices such as cinnamon, cloves, and nutmeg. With lemongrass, fish sauce, and other classic Thai ingredients added, this curry is brimming with all the flavor and richness of Asian cuisines.
Provided by evelynathens
Categories Thai
Time 20m
Yield 1 cup (approximately)
Number Of Ingredients 15
Steps:
- Stem the chilies and cut them into small pieces, using kitchen scissors or a knife. There should be about 1\4 cup. Place in a small bowl and add warm water to cover. Let them soak for about 15 minutes until softened. Drain and set aside.
- Meanwhile, place a small plate by the stove to hold the spices. Combine the cumin and coriander in a small, dry frying pan. Place over medium heat and toast the spices 1 to 2 minutes, stirring often, until fragrant and slightly darkened. Remove from the heat and tip out onto the plate. Add the pepper, cinnamon, nutmeg, cardamom, cloves, turmeric, and salt, and set aside.
- In a blender or mini food processor, combine the onion, garlic, lemongrass, galanga or ginger, 2 tablespoons water, drained chilies, and spices. Process to a fairly smooth, evenly colored paste, stopping often to scrape down the sides and grind everything well. Add a little more water as needed to keep the blades moving.
- Transfer the curry paste to a jar and seal airtight. Refrigerate until needed for up to 1 month.
- Note: This paste can be frozen for up to 6 months. Consider freezing in tablespoon-size portion if you plan to defrost just enough for one curry at a time.
Nutrition Facts : Calories 231.4, Fat 3.6, SaturatedFat 1, Sodium 4685.7, Carbohydrate 49.4, Fiber 9.3, Sugar 8, Protein 7.9
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