Thai Masaman Chicken Gaeng Masaman Gai Recipes

THAI GAENG MASSAMAN BEEF & SWEET POTATO CURRY

Steps:

• Place all the curry paste ingredients in a food processor and blend until it forms a smooth mixture. Set aside.
• Heat the oil in a large wok. Toss the chopped beef in the cornflour, salt and pepper.
• Fry the beef chunks in hot oil for 5 mins on medium high heat until the exterior is browned.
• Once the beef has cooked, turn down the heat to medium low and add in the curry paste. Stir to coat the beef and let it cook for an additional 2-3 minutes.
• Add the beef stock and coconut milk. Stir and then cover with a lid while gently simmering on low heat for 1 hour 45 mins. Stir every so often and if the beef is starting to look dry add additional beef stock.
• After the 1 hour 45 mins, add in the sweet potatoes, give it a stir and cook for a further 25 - 30 mins until the potatoes are tender. This is the perfect time to start cooking your rice!
• Once Thai Beef & Sweet Potato Curry is fully cooked remove from the heat and add lime juice, tamarind paste and brown sugar.
• Serve the Gaeng Massaman Curry with steamed rice topped with cilantro, chilies, wedge of lime, peanuts, lime leaf and fried onions.

THAI MASAMAN CHICKEN (" GAENG MASAMAN GAI")

Steps:

• *Masaman curry paste is also available in Asian markets.
• Peel potatoes, parboil in a cooking pot for 10-15 minutes, then cut in 1 to 2-inch chunks.
• Allow the coconut milk to separate and you will have about two cups of thick "cream" and one cup of thin "milk".
• In a small saucepan bring the coconut milk to a simmer and add the meat of your choice or tofu.
• NOTE: If you are using beef you will need another two cups of coconut milk. Simmer the meat until it begins to become tender because beef takes longer, hence the additional milk.
• Put the coconut cream in a wok and bring to almost a boil, add the massaman paste and "stir fry" until the flavor is maximized. Add the remaining cream and curry paste to the meat.
• Add the peanuts. Taste and adjust the flavor until it is a good balance of sweet (by adding sugar), sour and salty (by adding tamarind juice, lime juice and fish sauce).
• Add the remaining ingredients and cook until heated through.
• Serve with jasmine rice and ajad condiment.
• To prepare the ajad, combine the ingredients in a non-reactive bowl. Leave to stand overnight or prepare several hours in advance.

GAENG GARI GAI (CHICKEN CURRY)

Steps:

• Start heating a saute pan over medium heat. Open can of coconut milk, being careful not to shake it. Scoop some of the cream off the top and heat with curry paste until you see the oil separate. Add sugar, chicken, stock and the remaining coconut milk and mix together. When chicken is almost finished, add fish sauce, peanuts, basil, red chili and bell peppers. Let simmer for 10 minutes and serve.

THAI MASAMAN CHICKEN, 'GAENG MASAMAN GAI'

Steps:

• Peel potatoes, boil them partly in a cooking pot for 10-15 minutes, and cut in 1 to 2-inch pieces. Allow the coconut milk to separate and you will have about two cups of thick "cream" and one cup 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 until it begins to become tender (beef takes longer, hence the additional milk). Put the coconut cream in a wok and bring to a boil, add the massaman paste and "stir fry" until the flavor is brought out and maximized. Add the remaining cream and curry paste to the meat. Add the peanuts. Taste and adjust the flavor until it is (just) sweet (by adding sugar), sour and salty (by adding tamarind juice, lime juice and fish sauce). Add the remaining ingredients and cook until cooked. Note : the potatoes used in Thailand for this dish are a yellow fleshed sweet potato of the type sometimes called a yam in the US. Western style potatoes can be used, but absorb less of the sauce and flavor. The potatoes act as a "moderator" to reduce the heat of the curry, and should not be left out. You can either serve it on a bed of Thai jasmine rice, or double the amount of potato and serve it alone. Accompany it with a dressed green salad and a bowl of 'ajad'. Ajad Combine Ingredients, Leave to Stand Overnight The traditional Thai table also offers chilis in fish sauce (nam pla prik--see below) chilis in vinegar (prik dong, see below), and ground chilli (not to be confused with the powedered chilli mix sold as chilli powder in the US), sugar, and often MSG. You can if you wish add about a teaspoon of MSG to the above recipe to bring out the flavors, but we don't think it is necesary. Nam pla prik Put two thirds of a cup of Thai chile peppers or jalapeno peppers in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using. Prik dong Put two thirds of a cup of sliced Thai chile peppers in a 1 pint jar, and fill with white rice vinegar. We also offer a ready-made prik dong.

THAI MASAMAN CHICKEN, 'GAENG MASAMAN GAI'

Steps:

• Peel potatoes, boil them partly in a cooking pot for 10-15 minutes, and cut in 1 to 2-inch pieces. Allow the coconut milk to separate and you will have about two cups of thick "cream" and one cup 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 until it begins to become tender (beef takes longer, hence the additional milk). Put the coconut cream in a wok and bring to a boil, add the massaman paste and "stir fry" until the flavor is brought out and maximized. Add the remaining cream and curry paste to the meat. Add the peanuts. Taste and adjust the flavor until it is (just) sweet (by adding sugar), sour and salty (by adding tamarind juice, lime juice and fish sauce). Add the remaining ingredients and cook until cooked. Note : the potatoes used in Thailand for this dish are a yellow fleshed sweet potato of the type sometimes called a yam in the US. Western style potatoes can be used, but absorb less of the sauce and flavor. The potatoes act as a "moderator" to reduce the heat of the curry, and should not be left out. You can either serve it on a bed of Thai jasmine rice, or double the amount of potato and serve it alone. Accompany it with a dressed green salad and a bowl of 'ajad'. Ajad Combine Ingredients, Leave to Stand Overnight The traditional Thai table also offers chilis in fish sauce (nam pla prik--see below) chilis in vinegar (prik dong, see below), and ground chilli (not to be confused with the powedered chilli mix sold as chilli powder in the US), sugar, and often MSG. You can if you wish add about a teaspoon of MSG to the above recipe to bring out the flavors, but we don't think it is necesary. Nam pla prik Put two thirds of a cup of Thai chile peppers or jalapeno peppers in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using. Prik dong Put two thirds of a cup of sliced Thai chile peppers in a 1 pint jar, and fill with white rice vinegar. We also offer a ready-made prik dong.

THAI MASAMAN CHICKEN, "GAENG MASAMAN GAI"

Steps:

• Peel potatoes, boil them partly in a cooking pot for 10-15 minutes, and cut in 1 to 2-inch pieces.
• Allow the coconut milk to separate and you will have about two cups of thick "cream" and one cup 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 until it begins to become tender
• (beef takes longer, hence the additional milk).
• Put the coconut cream in a wok and bring to a boil, add the massaman paste and "stir fry" until the
• flavor is brought out and maximized. Add the remaining cream and curry paste to the meat.
• Add the peanuts. Taste and adjust the flavor until it is (just) sweet (by adding sugar), sour and salty
• (by adding tamarind juice, lime juice and fish sauce).
• Add the remaining ingredients and cook until cooked.
• Note : the potatoes used in Thailand for this dish are a yellow fleshed sweet potato of the type sometimes
• called a yam in the US. Western style potatoes can be used, but absorb less of the sauce and flavor.
• The potatoes act as a "moderator" to reduce the heat of the curry, and should not be left out.
• You can either serve it on a bed of Thai jasmine rice, or double the amount of potato and serve it alone.