Ingredients
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1 lb chicken, cut into bite sized pieces (pork, tofu or beef can be substituted)
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3 cups coconut milk
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5 white pearl onions, peeled and left whole
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3 medium yukon gold potatoes, peeled and parboiled
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3 bay leaves
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1 inch piece roasted cinnamon stick
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2 tablespoons palm sugar
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1 tablespoon tamarind paste, mixed with
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2 1/2 tablespoons water
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3 tablespoons lime juice
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2 -3 tablespoons masaman curry paste (*see Massamun Curry Paste)
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1 -3 teaspoon crushed garlic
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1 teaspoon fish sauce
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thai jasmine rice, cooked
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4 tablespoons rice vinegar
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1 teaspoon sugar
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2 -3 tablespoons cucumbers, sliced
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2 tablespoons roasted peanuts (unsalted)
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5 cardamom seeds
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1 shallot, minced
Instructions
- *Masaman curry paste is also available in Asian markets.
- Peel potatoes, parboil in a cooking pot for 10-15 minutes, then cut in 1 to 2-inch chunks.
- Allow the coconut milk to separate and you will have about two cups of thick "cream" and one cup of thin "milk".
- In a small saucepan bring the coconut milk to a simmer and add the meat of your choice or tofu.
- NOTE: If you are using beef you will need another two cups of coconut milk. Simmer the meat until it begins to become tender because beef takes longer, hence the additional milk.
- Put the coconut cream in a wok and bring to almost a boil, add the massaman paste and "stir fry" until the flavor is maximized. Add the remaining cream and curry paste to the meat.
- Add the peanuts. Taste and adjust the flavor until it is a good balance of sweet (by adding sugar), sour and salty (by adding tamarind juice, lime juice and fish sauce).
- Add the remaining ingredients and cook until heated through.
- Serve with jasmine rice and ajad condiment.
- To prepare the ajad, combine the ingredients in a non-reactive bowl. Leave to stand overnight or prepare several hours in advance.