Massaman curry by Chris Barber

Name: Massaman curry by Chris Barber
Yield: 10
Ingredients: 20.0g Red Chillies; 50.0g Banana shallots; 20.0g Galangal; 50.0g Garlic; 20.0g Lemongrass; 20.0g Lime; 1.0g Lime leaves; 5.0g Coriander seeds; 5.0g Cumin seeds; 5.0g Black peppercorns; 1.0g Cardamon, green; 50.0ml Fish sauce; 20.0ml Vegetable oil; 400.0ml Coconut milk; 400.0ml White Chicken Stock (scratch); 450.0g New potatoes; 5.0g Cinnamon Sticks; 20.0g Seedless Tamarind; 4.0g Brown sugar; 20.0ml Fish sauce; 100.0g Peanuts; 800.0g Chicken breast, skinless; 10.0g Coriander

Massaman curry is a rich, fragrant relatively mild Thai curry with potatoes and peanuts that is an interpretation of a Persian dish.

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To make the paste:

Red Chillies 20.0 g
Banana shallots 50.0 g
Galangal 20.0 g
Garlic 50.0 g
Lemongrass 20.0 g
Lime 20.0 g
Lime leaves 1.0 g
Coriander seeds 5.0 g
Cumin seeds 5.0 g
Black peppercorns 5.0 g
Cardamon, green 1.0 g
Fish sauce 50.0 ml

To make the curry sauce:

Vegetable oil 20.0 ml
Coconut milk 400.0 ml
White Chicken Stock (scratch) 400.0 ml
New potatoes 450.0 g
Cinnamon Sticks 5.0 g
Seedless Tamarind 20.0 g
Brown sugar 4.0 g
Fish sauce 20.0 ml

Finishing the curry:

Peanuts 100.0 g
Chicken breast, skinless 800.0 g
Coriander 10.0 g

Poultry

Main courses

Indian

Massaman curry is a rich, fragrant relatively mild Thai curry with potatoes and peanuts that is an interpretation of a Persian dish.

...

Preparation

To make the paste:
- Trim, peel and rinse all the ingredients then blend together into a smooth paste. Adjust seasoning to taste then cover and chill (can be frozen) until needed.
To make the curry sauce:
- Fry the paste for 2-3 min. in the oil then add coconut milk, stock, potatoes, tamarind, sugar, peanuts and cinnamon then bring to the boil and simmer for 12-15 min. or until the potatoes are cooked. (This sauce can be held at this stage ready for addition of vegetables and chicken to order during service.)
Finishing the curry:
- Pour the sauce into a saucepan and bring to the boil then add the vegetables and chicken then reduce the heat and simmer for 3 min. Turn off the heat, allowing the chicken to cook through gently in the hot sauce over 1-2 min. Season to taste.
- Serve topped with coriander, the remaining peanuts and coconut rice.

Poultry

Main courses

Indian

Thank you

Massaman curry by Chris Barber

Ingredients