Thursday, November 28, 2013

Thai Masaman Curry-Gaeng Masaman Goong

Gaeng Masaman Goong'-( gaeng - curry/masaman- masaman/goong - shrimp)....Its made with Indian Spices like cardamom,cloves,cinnamon,nutmeg and mace with thai redcurry paste in coconut milk and peanutty sauce

In 2011 CNNGo ranked Massaman curry as number one in an article titled World's 50 most delicious foods.However, CNN's voter's survey later that year ranked it only 10th.

About Masaman Curry:

The origin of the name is not clear, as massaman/matsaman is not a native Thai word. It may have been derived from the Malayword masam, which means "sour", or from the name of Wan Mat Saman, a prominent Chief Minister of Kedah, which is in present-day Malaysia, but was once a vassal state of Siam.
According to one theory, it originated in central Thailand at the court of Ayutthaya in the 16th century CE through a Persian envoy and trader. According to another theory, it originated in southern Thailand and its contacts with Arab traders. Due to its Muslim roots and therefore Islamic dietary laws, this curry is most commonly made with beef, but can also be made with ducktofuchicken, or, for non-Muslims, with pork (as pork is a forbidden food for Muslims, this variety is not eaten by observant Thai Muslims).
The flavoring for Massaman curry is called Massaman curry paste (nam phrik kaeng matsaman). The dish usually contains coconut milk, roasted peanuts or cashewspotatoesonionbay leavescardamom pods, meat, star anisepalm sugarfish saucechili and tamarind sauce. Traders brought spices such as turmericcinnamonstar anisecumincloves and nutmeg from Indonesia to the south coast of Thailand. The dish is served with rice and sometimes with pickled ginger or "achat" (Thaiอาจาด[aːtɕàːt]), an accompaniment made with cucumber and chili peppers macerated in vinegar and sugar.


4 pc bone-in dark meat chicken
500 ml coconut milk
50 g. Massaman curry paste
2-3 Tbsp finely chopped palm sugar, or brown or granulated sugar.
1-2 Tbsp fish sauce
2-3 Tbsp tamarind juice, you can use pre-made juice or make you own
1 medium potato or sweet potato, cut into 1.5” chunks
1 small yellow onion, cut into 1 cm strips
1/4 cup roasted whole peanuts

*You can substitute another kind of meat. Beef is also commonly used in Thailand, but it will require longer braising time, at least 2 hours.
*When working with curry paste, each brand has a different level of saltiness, so it’s difficult to determine an exact measurement of fish sauce. So you should start out with a conservative amount and then add if necessary



Before you cook: Like all stews, this dish is better the next day after the flavors have had time to mingle. So if you can, make it a day in advanced!

In a heavy bottom pot, reduce 1 cup of the coconut milk until it “breaks.” Add the curry paste to the broken coconut milk and sauté until aromatic. Alternatively, if you are using canned coconut milk or a type that is not 100% coconut milk, it may have been homogenized and may not break. In this case, saute the curry paste in some vegetable oil, and add 1/4 cup of the coconut milk to loosen it up.

Toss the chicken in the sautéed curry paste, and add the remaining amount of coconut milk. Add just enough water to cover the chicken pieces. Add 1 Tbsp of fish sauce, 2 Tbsp tamarind juice, and 2 Tbsp chopped palm sugar. Bring to a boil and reduce to a simmer. Let simmer for 20 minutes.

Add the potatoes and onion, and let simmer gently for another 20 minutes or until the vegetables and chicken are fork tender.

When the cooking is done, add the roasted peanuts and do a final taste check. Adjust by adding more fish sauce (for salty), tamarind (for acid), and sugar (for sweet).

Serve with rice!

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