Massaman Curry - Culinary Medicine Home

Name: Massaman Curry - Culinary Medicine Home
Ingredients: 1 Tbsp. Ginger root, raw (peeled and minced); 4 tsp. Red Curry Paste (or massaman curry paste); 16 ounces Boneless, skinless chicken thighs (cut into 1/2 inch dice); 2 tsp. Olive oil; 1 tsp. Ground cardamom; 1 Tbsp., whole Spices, anise seed (2 whole star anise, optional; remove after cooking); 1/2 tsp. Ground cinnamon; 1 taste Black pepper; 1 medium White or yellow onions (sliced); 2 tsp. Fish sauce; 1 cup Lite Coconut Milk; 1 cup Water; 2 cups No salt added vegetable stock; 1 pound Idaho potatoes (cut into 1 inch cubes); 1 tsp. Tamarind (paste, optional); 1/2 cup Dry roasted peanuts (without salt); 16 leaves Fresh basil (Thai basil is best)(chiffonade); 2 1/2 cup Water; 1/2 cup Brown rice

mds.culinarymedicine.org

Recipes for Massaman Curry vary, but all are delicious and the scents of anise, tamarind, cinnamon and cardamom will warm you up even as the dish is cooking.

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Ingredients

1 Tbsp. Ginger root, raw (peeled and minced)
4 tsp. Red Curry Paste (or massaman curry paste)
16 ounces Boneless, skinless chicken thighs (cut into 1/2 inch dice)
2 tsp. Olive oil
1 tsp. Ground cardamom
1 Tbsp., whole Spices, anise seed (2 whole star anise, optional; remove after cooking)
1/2 tsp. Ground cinnamon
1 taste Black pepper
1 medium White or yellow onions (sliced)
2 tsp. Fish sauce
1 cup Lite Coconut Milk
1 cup Water
2 cups No salt added vegetable stock
1 pound Idaho potatoes (cut into 1 inch cubes)
1 tsp. Tamarind (paste, optional)
1/2 cup Dry roasted peanuts (without salt)
16 leaves Fresh basil (Thai basil is best)(chiffonade)
2 1/2 cup Water
1/2 cup Brown rice