Massaman Curry

Servings: 4 | Serving size: about 2 cups

Cooking Time: 120 Minutes

This recipe can easily be multiplied and keeps well in the refrigerator for 2-3 days. Reheat gently.

Instructions

• 2 Tbsp. fresh ginger (minced)
• 4 tsp. massaman or red Thai curry paste
• 1 lb. chicken thighs (cut into 1/2 inch dice)
• 2 tsp. olive oil
• 1 tsp. ground cardamom
• 2 star anise (optional; remove after cooking)
• 1/2 tsp. ground cinnamon
• fresh ground black pepper to taste
• 2 medium onions (sliced)
• 2 tsp. fish sauce
• 1 cup light coconut milk
• 1 cup water
• 2 cups vegetable stock
• 1 lb. potato (cut into 1 inch cubes)
• 1 tsp. tamarind paste (optional)
• 2 tsp. brown sugar
• 1/2 cup roasted unsalted peanuts
• 16 leaves basil (preferably Thai basil)(chiffonade)
• 2 1/2 cups water
• 1/2 cup brown rice

Place the ginger, curry paste and chicken thighs in a bowl.

Mix well and let marinate in the refrigerator for about an hour (overnight is OK too).

Place the oil in a large sauce pan over medium heat.

Add the cardamom, anise, and cinnamon.

Cook for about 3 minutes, stirring continuously.

Add the onion and cook for about 5 minutes, stirring occasionally.

Add the marinated chicken and cook, stirring frequently, for about 5 minutes.

Add the fish sauce, coconut milk, water, and vegetable stock.

Stir and cook over low heat for 30 minutes.

Add the potato, tamarind paste, brown sugar, and peanuts.

Cook for 30 to 40 minutes, stirring occasionally.

While the curry is cooking, place a medium sauce pan over high heat. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 30-40 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

When the potatoes are tender, serve the curry over rice, with the basil sprinkled over the top.