Gaeng in general means the mixing of various ingredients into liquid either water or coconut milk, it has been recognized since Sukhothai period and normally eaten with rice.
Massaman Curry is one of Gaeng which is not real Thai national curry but it derives from Islamic region of southern Thailand. Portugese merchants brought spices such as cinnamon,cumin,cloves and nutmeg from the Persia and Indian basin to the southern
coast of Thailand. The curry will have a sweet/sour and salty taste.
Massaman Curry is one of Gaeng which is not real Thai national curry but it derives from Islamic region of southern Thailand. Portugese merchants brought spices such as cinnamon,cumin,cloves and nutmeg from the Persia and Indian basin to the southern
coast of Thailand. The curry will have a sweet/sour and salty taste.
Ingredients
Coconut Milk 70%, Soybean Oil 12%, Sugar 4%, Chili 3.5%, Garlic 3%, Shallot 2%, Salt 2%, Tamarind Juice 1.5%, Lemon grass 1%, Spices 0.4%, Kaffir Lime skin 0.3%, Galangal 0.2%, Citric Acid 0.1%
Recipes:
| Massaman Curry Sauce (Ready made) | 1,000 grams |
| Chicken thigh cubes, cut size 2cm (raw weight) | 900 grams |
| Boiled Potato cubes, cut size 2x2cm | 300 grams |
| Roasted peanut | 80 grams |
| Whole shallot or onion cubes | 100 grams |
Method
- Shake the pouch well, tear the pouch at tear mark.
- Heat Massaman Curry Sauce to boil for 5 minutes, stir frequently to prevent the sauce from burning.
- Add Chicken thigh cubes in the sauce and cook for 5 minutes, stir frequently to prevent the sauce from burning.
- Add boiled potato cubes, whole shallot or onion into curry and continue cooking over moderated heat for 5 minutes.
- Before remove from the heat, add roasted peanuts and mix thoroughly.
*NOTE : Please ensure that water and juice content from vegetable and chicken do not get into the cooking.
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