Massaman Curry, served with a Lynfred Riesling!
[ed.note: It’s a little bit late, but congrats to Kris and Amber! That’s good people!]
Ok, I admit that we we slacked on making the curry from scratch, but in our defense as you can see from the below recipe it has about 10 thousand ingredients and we didn’t want to screw it up. A store-bought curry did the trick just fine though, because this whole recipe was delicious. It says to use just 3 tablespoons of the curry but we threw 4 or 5 in there I think, because that’s how we roll.
I also included the picture of what coconut milk looks like right after it’s poured out, because I wasn’t expecting it. It doesn’t look like it’s going to cook down but it does very well. The jasmine rice cooked up pretty easily as well, pretty comparable to normal white rice but requires a lot more simmering to cook off the water.
All in all, a great meal! And it was nice to have something “normal” to cook. Check this one out!
Also I want to note that there was also a recipe for Grilled Pork Sausages w/ Spiced Figs, which we’ve already tackled…great meal, in fact it’s in the top 20.
Listening To: The Crane Wife by The Decemberists
Massaman Curry
Serves: 4. Recipe by Lynfred Chef Janaki
Time required: 30 minutes
INGREDIENTS
1 lb boneless, skinless chicken breasts, cut into small pieces (we used about 2 pounds cause we like chicken)
3 tbsp Massaman curry paste (homemade or store-bought; recipe for homemade below)
1 can coconut milk
2 c. fresh pineapple, cubed
1 c. sweet potato, peeled and cubed
1 c. fresh okra, chopped roughly
Massaman curry paste recipe:
10 dried chilies, chopped
1 tbsp whole coriander seeds
1 tbsp whole cumin
1 tsp whole white peppercorns
6 cloves
4 whole cardamom pods, crushed
3 whole star anise
1 stick cinnamon, cut into pieces to expose more surface area
8-9 shallots, peeled and roughly chopped
8-9 cloves of garlic, peeled and roughly chopped
1 tsp shrimp paste
1 small knob of ginger, peeled and roughly chopped
1 small piece of lemongrass, roughly chopped
Lime juice
To make curry paste:
Toast all ingredients above the line in a dry skillet until browned and fragrant. Do not burn. Allow to cool to room temperature and combine all ingredients both above and below the line in your food processor. Blitz to a fine pulp.
PREPARATION
Heat medium saucepan and add a tiny bit of oil; fry curry paste until fragrant, then mix in coconut milk and all other ingredients. Allow to simmer (but not roughly boil) and cook until all ingredients are done. Serve immediately over steaming hot jasmine rice.
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