User Name is empty
Password is empty
User Name Password
Remember me?
Forgot Password
|
Register
Main Menu
Home
Newest Recipes
Most Popular Recipes
Highest Rated Recipes
Browse Members
Admin Login
Submit a Recipe
Browse Recipe Categories
»
American Indian
(31)
»
Barbeque
(16)
»
Beef
(49)
»
Bread
(21)
»
British
(7)
»
Cakes
(65)
»
Candy
(25)
»
Carie's Recipies
(19)
»
Casseroles
(5)
»
Chinese
(54)
»
Cookies
(14)
»
Desserts
(50)
»
Dips
(3)
»
Drinks
(44)
»
Fish
(11)
»
French
(7)
»
From Shop
(5)
»
German
(10)
»
Greek
(5)
»
Indian
(21)
»
Irish
(26)
»
Italian
(9)
»
Jambalaya
(6)
»
Japanese
(11)
»
Lamb
(4)
»
Mexican
(40)
»
Misc Unsorted
(95)
»
Oriental
(28)
»
Pies
(24)
»
Pork
(31)
»
Poultry
(25)
»
Puddings
(8)
»
Salads
(24)
»
Sandwich
(7)
»
Sauces
(5)
»
Seafoods
(74)
»
Soups
(14)
»
Syrups
(1)
»
Thai
(12)
»
Vegetables
(13)
Recipe Search
in
All Category
American Indian
Barbeque
Beef
Bread
British
Cakes
Candy
Carie's Recipies
Casseroles
Chinese
Cookies
Desserts
Dips
Drinks
Fish
French
From Shop
German
Greek
Indian
Irish
Italian
Jambalaya
Japanese
Lamb
Mexican
Misc Unsorted
Oriental
Pies
Pork
Poultry
Puddings
Salads
Sandwich
Sauces
Seafoods
Soups
Syrups
Thai
Vegetables
Home
»
Thai
»
Kaeng Masaman Kai ("Muslim Style" Chicken Curry)
recipes A-Z:
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
Add to my CookBook
Comments (0)
Print this recipe
Email this recipe
Bookmark to browser
Kaeng Masaman Kai ("Muslim Style" Chicken Curry)
Category:
Thai
By:
Administrator
Date Posted:
Nov. 1, 2011
Hits:
2,103
Rating:
(
2.9
) votes
41
Rate this recipe
1
2
3
4
5
Ingredients
1 pound of chicken, cut into "bite sized pieces"
5 small potatoes, peeled and partly boiled
5 peeled, but whole, small onions (the type sometimes sold as "pickling onions")
3 cups of coconut milk
3 tablespoons palm sugar (you can use a light brown sugar instead if youcan't get palm sugar)
3 tablespoons tamarind juice (this is the "sour" ingredient - youcan use white vinegar instead if you can't get tamarind juice. The juice is madeby soaking tamarind paste in a little water then squeezing it out, and runningit through a sieve to extract the juice from the pulp)
3 tablespoons lime juice 2 tablespoons roasted peanuts (unsalted), broken
1-3 tablespoons masaman curry paste (see below)
1-3 teaspoons crushed garlic
3 bay leaves
5 roasted cardomom fruits (i.e. the whole pod) a small piece of roasted cinnamon bark
Instructions
Allow the coconut milk to separate, bu leaving it standing in a cool place,and you will have about 1 cup of thick "cream" and two cups 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 untilit is beginning to become tender (beef takes longer, hence the additional milk). Put the coconut cream in a wok and bring to a boil, add the masaman pasteand "stir fry" until the flavor is brought out and maximised. The coconut oil will seperate out and can be skimmed off with a spoon or ladle.(this removes much of the vegetable 'cholesterol', and makes the dish much lesstrouble for those watching their weight or heart). Add the remaining cream and curry paste to the meat. Add the peanuts. taste and adjust the flavor until it is (just) sweet (byadding sugar), sour and salty (by adding tamarind juice, lime juiceand fishsauce). Add the remaining ingredients and cook until cooked. Note: The potatoes act as a"moderator" to reduce the heat of the curry, and should not be left out.
The curry paste can be prepared in advance and stored in the fridge in apreserving jar for several weeks or even months. The potatoes used can be 'normal' western style potatoes, or any of thesweet potatoes. (I prefer the latter, as it seems to complement the flavour ofthe curry, and western style potatoes are for from common, and quite expensivein Thailand, so clearly not the normal authentic component of the dish). This recipe can also be prepared with pork (kaeng masaman mu) or beef (kaengmasaman nuea). A recipe for the masaman curry paste can be found below.
Other
Thai
recipes you might be interested
»
Slow Cooker Yellow Thai Curry Chicken
»
Thai ampalaya salad
»
Mangoes with Sticky Rice
»
Thai BBQ Chicken Appertisers
»
Kaeng Phet Daeng Kai (Red Curry)
»
Thai Chicken Salad
»
Stir Fried Wide Rice Noodles(Pad Si-iew)
»
Thai Hot and Sour Shrimp Soup
»
Thai Spicy Tamarind Prawns
»
Kaeng Hanglay (Northern Style Beef Curry)
»
Kaeng Masaman Kai ("Muslim Style" Chicken Curry)
»
Supatra Thai Chicken
There are (
0
) comments
Write a Comment
To be able to leave a comment please login at the top right corner or
Register
.
10
Newest Recipes
»
Grilled fish
2,293 - days ago
»
Slow cooker jambalaya
2,293 - days ago
»
Slow Cooker Yellow Thai Curry Chicken
2,462 - days ago
»
Fried chicken batter
2,462 - days ago
»
Fried Chicken Batter
2,474 - days ago
»
Vegan Chocolate Cake
4,625 - days ago
»
Green Bean Casserole
4,625 - days ago
»
Grandma''s Apple Bread
4,626 - days ago
»
Pork Fried Rice
4,767 - days ago
»
Mulberry muffins
4,767 - days ago