Mussuman Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Main Course:3 tbs Canola OilOne Medium White Onion - SlicedOne Large White Potato - Diced1/2 Can Coconut Milk1/2 Can Lite Coconut Milk2/3 C Massaman Curry Paste (Recipe below)One Chicken Breast - Very thinly sliced3 tbs PeanutsFish Sauce to taste (~1 tbs for us)Jaggery (or raw sugar) to taste (~1 tbs for us)Massaman Curry Paste - Shortcut version based off of "Real Thai" by Nancie McDermott:2 tsp whole cumin seeds1 tsp whole coriander seeds1 tsp whole peppercorns1 tsp whole cloves1 tsp mace1 tsp nutmeg1 tsp cinnamon1 tsp cardamon1/3 C Dried Red Chilies (rehydrated)1/2 C Onions or Shallots1/2 C Garlic1 Tbs Shrimp Paste3 stalks lemongrass1 heaping tbs galanga (or fresh ginger)2 tsp salt
Set your stove to Med; and preheat the canola oil.
Add the onions to the pan and "sweat them". Increase heat to Med-High and add potato and cook until potato cooked through. (Onions will be translucent and amber colored.)
Put the onions and potato aside.
Add a little coconut milk to the pan, dissolve curry into coconut milk.
Add the chicken and cook chicken in coconut milk until cooked through.
Add the peanuts, onions and potato back to the pan; heat through
Serve!
Massaman Curry Paste:
Dry fry the spices until fragrant (3-5 min). Put aside. When cool, grind in a coffee grinder.
Remove the tough outer leaves and grassy top to the lemon grass.
Grind the garlic, onions and lemongrass in a food processor. Add the chilies and grind. Add the spices, salt and shrimp paste.
We make a huge quantity and store it in the refrigerator in a glass jar. Anytime we are short on time we just whip up a curry and serve it over brown rice. We routinely add whatever veggies we have into the curry too.
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user KATYDID5283.
Add the onions to the pan and "sweat them". Increase heat to Med-High and add potato and cook until potato cooked through. (Onions will be translucent and amber colored.)
Put the onions and potato aside.
Add a little coconut milk to the pan, dissolve curry into coconut milk.
Add the chicken and cook chicken in coconut milk until cooked through.
Add the peanuts, onions and potato back to the pan; heat through
Serve!
Massaman Curry Paste:
Dry fry the spices until fragrant (3-5 min). Put aside. When cool, grind in a coffee grinder.
Remove the tough outer leaves and grassy top to the lemon grass.
Grind the garlic, onions and lemongrass in a food processor. Add the chilies and grind. Add the spices, salt and shrimp paste.
We make a huge quantity and store it in the refrigerator in a glass jar. Anytime we are short on time we just whip up a curry and serve it over brown rice. We routinely add whatever veggies we have into the curry too.
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user KATYDID5283.
Nutritional Info Amount Per Serving
- Calories: 258.1
- Total Fat: 18.5 g
- Cholesterol: 18.3 mg
- Sodium: 329.3 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 2.5 g
- Protein: 13.0 g
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