Massaman Curry

Ingredients

Ingredients for Massaman curry paste
Peeled and pitted large, dried chilies,           10 grams
(soaked in water to soften)
Coriander roots                                        2 roots
Thinly sliced ​​roasted lemongrass                  1 tablespoon
Sliced, roasted or grilled galangal                1 teaspoon
Roasted shallots                                       30 grams
Roasted Thai garlic                                   15 grams
Ground roasted cloves                              1/8 teaspoon 
Ground roasted coriander seeds                 1 tablespoon
Ground roasted cumin                              2 teaspoons
Ground roasted nutmeg                            ½ teaspoon
Ground roasted mace                               ½ teaspoon
Ground roasted cardamom                        ½ teaspoon
Ground cinnamon                                    ½ teaspoon
White pepper                                         5 grams
Shrimp paste                                          1 teaspoon
Salt                                                       1 teaspoon

Ingredients
Chopped lamb or chicken (2×2 inches)        300 grams
Massaman curry paste                              2 tablespoons
Thick coconut milk                                   ½ cup
Thin coconut milk                                    1 cup
Bone broth                                            1 cup
Potatoes (2×2 inches)                              2 potatoes
Onion                                                  ½ cup
Roasted peanuts                                    ½ cup
Bay leaves                                            2 leaves
Roasted cardamoms                               4 cardamoms
Roasted 3-4 inch cinnamon stick               1 piece
Palm sugar                                           3 tablespoons
Fish sauce                                            3 tablespoons
Concentrated tamarind juice                    3-4 tablespoons

Directions for making Massaman Curry Paste

1. Pound together white peppercorns, ground roasted nutmeg, ground roasted mace, ground roasted coriander seeds, ground roasted cumin seeds, ground roasted cardamom seeds, ground roasted cloves, and ground cinnamon until well combined.
2. Pound the dried chilies with salt until finely pounded. Add the roasted Thai garlic, thinly sliced and roasted lemongrass, roasted sliced galangal, coriander root, roasted shallots and shrimp paste and continue to pound until fine.
3. Combine ingredients no. 1 and no. 2 until finely pounded

The food characteristics: The massaman curry paste should be fine and smooth.

Directions for cooking Massaman Curry

1. Simmer the thick coconut milk until it becomes thick. Add the massaman curry paste and stir-fry until the oil turns a beautiful color and has a nice aroma. Add half of the thin coconut milk and stir-fry for a while until it thickens. Add the chopped lamb or chicken to stir-fry.
2. Add the bone broth, bring to a boil. Add the remaining coconut milk, roasted cardamoms, bay leaves, roasted peanuts, then simmer over low heat until the peanuts turn clear.
3. Add potatoes and boil until they turn clear. When the curry starts to thicken, add palm sugar, tamarind juice, salt, and onions. Continue to simmer until the onions turn clear. Turn off the heat and serve.

   The food characteristics: The curry is thick with a salty, sweet and sour taste. It has more fat floating on top than other types of curry. Its color is dark red, and the meat is cut into large pieces, soft and tender, and has a fragrant aroma of spices.