Anna’s Massaman – Curry Recipe
Ingredients for 4 portions
500 g chicken breasts
1 bunch green onion (s) (3-4 pieces, depending on size)
1 bag of curry paste (Massaman, there are portions in the finished Asialaden = approximately 3 tablespoons)
400 ml coconut milk
2 tablespoons peanut butter, creamy
1 tablespoon sugar
1 tablespoon vinegar
4 tablespoons fish sauce
100 g of peanuts (to taste less)
4 m.-wide potato (n)
3 cm ginger, fresh
½ bunch cilantro, fresh
1 stalk lemongrass
Oil, for frying
Preparation
The chicken breast cut into thin strips, cut the onions into rings, peel the potatoes and cut into 1cm cubes, peel the ginger and finely chop the stalks lemon grass cut into three pieces.
Chop the cilantro as well, while stems and roots, if necessary (not every bunch coriander there when, but they can be eaten safely) disconnect from the leaves coarsely. This need not be perfectly accurate, the stems and roots gare I only usually with longer, so they are soft.
Heat oil in a wok, fry meat strips. Add potato cubes and fry briefly. Pour in the coconut milk. Curry paste, peanut butter, sugar, vinegar, fish sauce, peanuts, ginger, lemon grass, stems and roots of coriander and cook admit about 40 minutes with frequent stirring. If too much liquid evaporates and the potatoes in the curry may bind strongly to add some more water or broth.
At the end of the cooking time to fish out the lemon grass, spring onions, mix, let simmer again about 5 minutes, then add the cilantro and serve.
We can usually there is Anna’s pan Naan (recipe is in my user profile). While this is not at all Thai, but tastes do absolutely fantastic.
Working time: 20 min
Difficulty: Normal
Related recipes:
May 12th, 2011 at 11:56
Thank you for this hit recipe. I simmered it until it had almost no liquid, and this served a Thai vegetable salad (with hot and sour sauce). Was delicious.
Only peanuts I would only max. the half of the stated amount into this and also give kleich chop coarsely.
Message plectron
May 12th, 2011 at 11:56
Fish sauce used in Thai cooking to salt, so I would replace it simply with salt. But there is a certain exotic flavor is lost. Soy sauce and vegetable broth are also rather salty, but each to bring back other tastes. I use fish sauce very much, but if you do not like it, replacing it with something salty.
May 12th, 2011 at 11:57
I like Massaman also very happy to know it yet but with beef and roasted peanuts ground in a mortar.
I like peanut paste to Gai with coconut milk and red curry, so
I have now tried your variant times
On peanut seeds, I took only a handful that I have previously roasted in a pan without oil.
I personally Massaman beef tastes better with … the extra kick with peanut paste, depending on the recipe I will bring in will definitely be back with …
Essential to have fresh coriander leaves ..