Welcome to La Cucina

Welcome to La Cucina
La Cucina Style Masaman Curry Chicken
From Chef Wee, La Cucina Restaurant, Chiang Mai, Thailand

Ingredients
Masaman curry paste – 50 grams
coconut milk – 500 grams
palm sugar – 4 tablespoons (can use brown sugar)
dry tamarind – 4 tablespoons
pineapple juice - 1 cup
onions – 200 grams
potatoes – 400 grams
chicken thigh or breast – 2 medium pieces per person
peanuts - 50 grams
soya sauce – 4 tablespoons
mushroom soup stock – 1 tablespoon
oyster sauce – 3 tablespoons
cardamom pods and leaves (kra wan) – 2 to 3

How to make
Deep fry the chicken.
Soak the tamarind in ½ cup of warm water.
Strain tamarind; keep the pulpy water and discard the hard pods.
Peel and chop potatoes and onion into large pieces.
Roast the cardamom pods and leaves in a dry frying pan.
Fry the curry paste on medium-high heat, add coconut milk,
mix until the two are well blended, then allow it to cook.
When this comes to a healthy boil, add the potatoes.
After about 10 minutes, add onions, allow to boil for 5 more minutes.
Add oyster sauce, mushroom stock, pineapple juice, cardamom and peanuts.
Add the palm sugar and tamarind pulp. Then add the chicken.
Cook on a medium heat for 30 minutes.
Put on a very low simmer and cook for approx. 1/2 hour.

La Cucina Restaurant, 15/3 Sri Poom Soi 1, Chiang Mai.
www. lacucinachiangmai.blogspot.com

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