Chicken Massaman Curry Rich Thai food menu

 Chicken Massaman Curry Rich Thai food menu


history

Massaman curry is a curry dish influenced by Malay cuisine. Thai Muslims call this curry salman. Thai Muslim massaman curry is sweet while the traditional Muslim recipe has a salty flavor. In Thailand, there are two methods of making it: Thai style. Curry paste contains dried chilies, galangal, lemongrass, onion, garlic, coriander, cumin, nutmeg, cloves and sweetened. salty and sour It is a very watery curry to eat with rice. The other is a Muslim style. Kluek Khik water is used to dip bread or roti. In the curry paste without galangal, lemongrass, dry chili, onion, garlic, and peanuts are fried first. Add coriander powder, cumin, add potatoes, some recipes add eggplant. Before potatoes were widely planted in Thailand It is popular to put sweet potatoes. It is assumed that the word "masman" comes from the Persian word Ł…Ų³Ł„Ł…Ų§Ł† (Muslim Man), which means Muslim.

nutritional value

This curry is quite high in fat. thus having high energy Contains protein from chicken Dietary fiber and medicinal properties From the spices, including cinnamon, it helps relieve indigestion, nausea, and vomiting. Onion helps relieve cold symptoms. Tamarind juice contains vitamin C. and is a mild laxative. Fennel, cloves help to drive wind and expectorant. Ginger can help reduce blood fat.

Ingredients for making Massaman Curry

  • 1 cup (240 g) coconut milk
  • ¼ cup (25 g) Massaman curry paste
  • 3 dried bay leaves (2 g)
  • 5 cardamom pods, crushed and crushed (1 g)
  • Cinnamon, broken into 1.5-inch pieces, roasted, 1 piece (6 g)
  • 1 tsp ground cumin (1 g)
  • 3 chicken thighs (300 g)
  • 2¼ cups (600 g) coconut milk
  • Chickpeas, soaked in water until softened 1/4 cup (48 g)
  • 1 cube of Knorr Chicken Flavored Soup
  • 3 tablespoons of coconut sugar
  • 2 tbsp fish sauce
  • Tamarind juice 3 tablespoons (36 g)
  • 1 cup (150 g) yellow sweet potatoes, diced 1 inch
  • ½ cup (65 g) four-chopped onions

Method for making Massaman curry

  1. Simmer the coconut milk until it breaks. Add the massaman curry paste and stir until fragrant. Divide the coconut milk tail into 2 parts. Stir-fry half with the curry paste. When it boils, add the chicken and add the remaining coconut milk.
  2. Add bone broth, when boiling, add cardamom, bay leaf, peanuts, potatoes, simmer until chicken is tender, potatoes are cooked, then season with salt, palm sugar, tamarind juice.
  3. Add green onions and simmer until the water is thick.
  4.  Ladle into a serving container.

Tips

For juicing tamarind juice, use a ratio of 1 part tamarind to 3-3.5 parts water. The proportions must be adjusted according to the different sourness.



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