Best Thai Masaman Chicken Gaeng Masaman Gai Recipes

Thai Masaman Chicken (

Provided by COOKGIRl

Categories Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 21

1 lb chicken, cut into bite sized pieces (pork, tofu or beef can be substituted)
3 cups coconut milk
2 tablespoons roasted peanuts (unsalted)
5 white pearl onions, peeled and left whole
3 medium yukon gold potatoes, peeled and parboiled
3 bay leaves
5 cardamom seeds
1 inch piece roasted cinnamon stick
2 tablespoons palm sugar
1 tablespoon tamarind paste, mixed with
2 1/2 tablespoons water
3 tablespoons lime juice
2 -3 tablespoons masaman curry paste (*see Massamun Curry Paste)
1 -3 teaspoon crushed garlic
1 teaspoon fish sauce
thai jasmine rice, cooked
4 tablespoons rice vinegar
1 teaspoon sugar
2 -3 tablespoons cucumbers, sliced
1 shallot, minced
1 -2 Thai red chili pepper, thinly sliced

Steps:

*Masaman curry paste is also available in Asian markets.
Peel potatoes, parboil in a cooking pot for 10-15 minutes, then cut in 1 to 2-inch chunks.
Allow the coconut milk to separate and you will have about two cups of thick "cream" and one cup of thin "milk".
In a small saucepan bring the coconut milk to a simmer and add the meat of your choice or tofu.
NOTE: If you are using beef you will need another two cups of coconut milk. Simmer the meat until it begins to become tender because beef takes longer, hence the additional milk.
Put the coconut cream in a wok and bring to almost a boil, add the massaman paste and "stir fry" until the flavor is maximized. Add the remaining cream and curry paste to the meat.
Add the peanuts. Taste and adjust the flavor until it is a good balance of sweet (by adding sugar), sour and salty (by adding tamarind juice, lime juice and fish sauce).
Add the remaining ingredients and cook until heated through.
Serve with jasmine rice and ajad condiment.
To prepare the ajad, combine the ingredients in a non-reactive bowl. Leave to stand overnight or prepare several hours in advance.

Nutrition Facts : Calories 1250.1, Fat 57.4, SaturatedFat 39.9, Cholesterol 85, Sodium 345, Carbohydrate 160.3, Fiber 5.4, Sugar 127.9, Protein 29

Thai Masaman Chicken,

Provided by Diego G.

Categories Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb chicken, cut into the usual bite sized pieces (you can also use pork or beef)
3 cups coconut milk
2 tablespoons unsalted dry roasted peanuts
5 peeled peeled but whole small onion
5 small potatoes, peeled and partly boiled
3 bay leaves
5 cardamom seeds
1 small cinnamon stick, roasted
2 tablespoons palm sugar
1 tablespoon tamarind paste, mixed with
2 1/2 tablespoons water
3 tablespoons lime juice
2 -3 tablespoons masaman curry paste
1 -3 teaspoon garlic, crushed. (optional)

Steps:

Peel potatoes, boil them partly in a cooking pot for 10-15 minutes, and cut in 1 to 2-inch pieces.
Allow the coconut milk to separate and you will have about two cups of thick "cream" and one cup of
thin "milk". In a small saucepan bring the milk to a simmer and add the chicken or pork. If you are
using beef you will need another two cups of milk. Simmer the meat until it begins to become tender
(beef takes longer, hence the additional milk).
Put the coconut cream in a wok and bring to a boil, add the massaman paste and "stir fry" until the
flavor is brought out and maximized. Add the remaining cream and curry paste to the meat.
Add the peanuts. Taste and adjust the flavor until it is (just) sweet (by adding sugar), sour and salty
(by adding tamarind juice, lime juice and fish sauce).
Add the remaining ingredients and cook until cooked.
Note : the potatoes used in Thailand for this dish are a yellow fleshed sweet potato of the type sometimes
called a yam in the US. Western style potatoes can be used, but absorb less of the sauce and flavor.
The potatoes act as a "moderator" to reduce the heat of the curry, and should not be left out.
You can either serve it on a bed of Thai jasmine rice, or double the amount of potato and serve it alone.