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Authentic Massaman Thai Curry

From Head Chef Sanguan Parr at Nipa Thai 

Songkran is the annual festival which takes place over three days during the traditional Thai New Year, this year falling on Friday 13 – Sunday 15 April 2018. hroughout Thailand there are celebrations, festivities and plenty of food; all culminating in a momentous country-wide water fight! 

In the run up to Songkran, Sanguan Parr, Head Chef at Nipa Thai in London, has shared her recipe for Massaman Gai (Yellow Chicken Curry). A popular but classic recipe from the Southern region of Thailand, the curry is simple to make but guaranteed to impress – the perfect dish for your Songkran celebrations! 

Ingredients
(to serve four): 

2 Chicken breasts
600ml Coconut Milk
2 tbsp Roasted Peanuts
5 Small Onions; sliced
4 Medium Potatoes; cubed
3 tbsp Massaman Curry Paste
2 tbsp Fish Sauce
3 tbsp Palm Sugar
3 tbsp Tamarind Juice
3 Bay Leaves
1 piece Roasted Cinnamon; 1cm long 5 Roasted Cardamom Pods
1 tbsp Vegetable Oil 

Method: 

Step 1: Cut the chicken into chunks, around 2 inches in length. 

Step 2: In a wok, heat the vegetable oil, curry paste and 200ml of coconut milk. Keep stirring over a low heat until fragrant. 

Step 3: Add the chicken to the wok, turning frequently so all the meat is covered in sauce. 

Step 4: Pour in the remaining 400ml of coconut milk and simmer gently for 5 minutes. 

Step 5: Add the cubed potatoes, roasted peanuts, onions, fish sauce, palm sugar, tamarind juice, bay leaves, cardamom and cinnamon. Keep over a low heat to simmer until all the ingredients are tender. 

Step 6: Remove from the heat and serve with steamed white rice. 

Recipe Courtesy of : Nipa Thai, Royal Lancaster London, Lancaster Terrace, London W2 2TY
Tel: 020 7551 6000 or www.niparestaurant.co.uk 

 

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