Thai Masaman Chicken Gaeng Masaman Gai Recipes

Steps:

• *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.

Steps:

• Peel potatoes, boil them partly in a cooking pot for 10-15 minutes, and cut in 1 to 2-inch pieces.
• 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 milk to a simmer and add the chicken or pork. If you are
• using beef you will need another two cups of milk. Simmer the meat until it begins to become tender
• (beef takes longer, hence the additional milk).
• Put the coconut cream in a wok and bring to a boil, add the massaman paste and "stir fry" until the
• flavor is brought out and maximized. Add the remaining cream and curry paste to the meat.
• Add the peanuts. Taste and adjust the flavor until it is (just) sweet (by adding sugar), sour and salty
• (by adding tamarind juice, lime juice and fish sauce).
• Add the remaining ingredients and cook until cooked.
• Note : the potatoes used in Thailand for this dish are a yellow fleshed sweet potato of the type sometimes
• called a yam in the US. Western style potatoes can be used, but absorb less of the sauce and flavor.
• The potatoes act as a "moderator" to reduce the heat of the curry, and should not be left out.
• You can either serve it on a bed of Thai jasmine rice, or double the amount of potato and serve it alone.