Thai Mussamun Curry With Chicken, Potatoes, and Peanuts |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Adapted from The Curry Book: Memorable Flavors and Irresistibly Simple Recipes From Around the World, by Nancie McDermott, and found . This curry comes from southern Thailand, where many Thais follow the teachings of Islam. Mussamun is thought to be a pronunciation of the word Muslim. In Thailand, mussamun curries are often made with chunks of beef, but chicken is popular as well. Make this one a day ahead and you will be rewarded with an extraordinary blossoming of spice-laden flavors. Serve with rice or noodles. Ingredients:
2 (14 ounce) cans unsweetened coconut milk, divided (about 3 1/2 cups) |
3 tablespoons mussamun curry paste (you can find a recipe for this at mussamun curry paste (also spelled massaman)) |
2 lbs boneless chicken thighs or 2 lbs chicken breasts, cut into bite-size chunks, skin left on |
1 large potato, peeled and cut into bite-size chunks (about 1 1/2 cups) |
1 medium onion, halved lengthwise and sliced lengthwise into thick wedges |
1/2 cup dry roasted salted peanut |
6 cinnamon sticks, each about 3 inches long |
3 tablespoons fish sauce |
3 tablespoons palm sugar or 3 tablespoons light brown sugar or 3 tablespoons dark brown sugar |
3 tablespoons tamarind juice |
1/4 teaspoon salt |
2 tablespoons freshly squeezed lime juice, plus more if needed |
Directions:
1. Open 1 can of coconut milk and use a fork to stir the contents until smooth and well combined. In a 6-quart saucepan or Dutch oven, bring 1/2 cup of the stirred coconut milk to a boil over medium-high heat. Add the curry paste and cook 1 minute, stirring and mashing the paste into the coconut milk. Add the chicken and cook 2 minutes, stirring often, until the chicken begins to change color. Add all the remaining coconut milk, fish sauce, sugar, tamarind liquid and salt and bring to a boil.
2. Reduce the heat to maintain a simmer and cook 15 to 20 minutes, until the potato is tender and the chicken is cooked through. Add 2 tablespoons of the lime juice and stir well. Taste and add more, if desired. Remove from the heat and let stand 10 minutes. Transfer to a serving bowl, removing and discarding the cinnamon sticks, or leaving them in as a traditional garnish not to be eaten. Serve hot or warm.
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