Massaman curry, Thailand



Emphatically the king of curries, and perhaps the king of all foods. Spicy, coconutty, sweet and savory, its combination of flavors has more personality than a Thai election.
Even the packet sauce you buy from the supermarket can make the most delinquent of cooks look like a Michelin potential. Thankfully, someone invented rice, with which diners can mop up the last drizzles of curry sauce.
“The Land of Smiles” isn’t just a marketing catch-line. It’s a result of being born in a land where the world’s most delicious food is sold on nearly every street corner.

http://allrecipes.com/recipe/142055/chicken-massaman-curry/

Ingredients

  • 2 tablespoons vegetable oil
  • 3 tablespoons curry paste
  • 1 (3/4 inch thick) slice ginger, minced
  • 1 1/4 pounds skinless, boneless chicken breast meat - cubed
  • 3 tablespoons brown sugar
  • 3 tablespoons fish sauce
  • 3 tablespoons tamarind paste
  • 1/3 cup peanut butter
  • 3 cups peeled, cubed potatoes
  • 1 (13.5 ounce) can coconut milk
  • 3 tablespoons fresh lime juice 

Directions

  1. Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
  2. Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.

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