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Aromatic Massaman Curry with Beer and Anise – Carmnik recipe
The recipe for warming Massaman Curry comes from the blog Carmnik – one of the competition finalists Thailand Challenge
Ingredients
- 300 grams of chicken fillet
- 3 medium-sized potatoes
- 50 gram Massaman Curry paste
- 1 star anise
- juice of one lime
- 1 red onion
- 2 tablespoons unsalted peanuts
- Thai basil
- 250 ml wheat beer
- 2 tablespoons light soy sauce
- 2 tablespoons fish sauce
- 400 ml coconut milk 5-7%
A method of preparing
- Heat the oil in a skillet over medium-high heat. Add the quartered red onion. Sauté until reddish in color. Then remove from the pan and set aside on a plate.
- Meanwhile, cut the chicken and potatoes into similar-sized cubes.
- Add the curry paste to the pot and cook, stirring, for 2 minutes.
- Pour in the beer and bring to a boil, then reduce the temperature and simmer until reduced by half, about 5 minutes.
- Add coconut milk, soy sauce, fish sauce, star anise, cinnamon, chicken, and potatoes. Bring to a boil. Then reduce the heat and simmer for about 10 minutes.
- Add the onions and continue cooking for about 10 minutes.
- Towards the end of the curry cooking time, toast the peanuts in a separate, dry pan. Remove the star anise, add the lime juice, and season with salt.
- Serve the dish garnished with Thai basil and peanuts. It tastes best with rice.
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