Massaman Curry Chicken | Gaeng Masaman Gai


Ingrediënts:

  • 2 Pints light coconut milk (diluted)
  • 1 Chickenleg per person
  • 1 Tablespoon Massaman curry paste per person
  • 2 Tablespoons tamarind juice
  • 1/2 Tablespoon palm sugar
  • 1 Teaspoon sugar
  • 1 Tablespoon fish sauce
  • 1 Small cinnamon stick
  • 1/2 Teaspoon Star aniseed
  • 1 á 2 Tablespoon vegatable oil

Vegetables

  • 1 Large ca. 300 gram potato or sweet potato or pumphin or carrot for 4 persons
  • 1 Large white onion for 4 persons

Preparation of Red Curry Paste

Dry Roast

dry-roast the Cardamon Pods and Coriander seeds in a wok on a low heat until they are brown, shake the wok occasionally.

Grinding and Bashing (Pok Pok)

Put all the ingrediënts together and pound using a pestle and mortar or liquidise for about 10 minutes until the paste is smooth