I know I often tell you guys just how much I love Mexican & Italian cuisine but rarely discuss just how in love I am with Thai food. Ever since I was first properly introduced to it just over 2 years ago it has become a true love for me, from the beautiful presentation of their dishes, to the sensational taste, it is truley unique.
Some of the main elements of Thai cooking include ingredients such as Lemongrass, Kaffir Lime Leaves, Palm Sugar, Star Anise, Thai Chillies, Galangal and Coriander, plus many more.
Today’s dish, ‘Thai Chicken Massaman Curry’ was the very first dish I tried and adored beyond any previous frame of reference. You know yourself when you taste something and almost every mouthful is an explosion of the senses. Try this dish and I am sure you will love the various flavourings that combine so effectively to bring to you the perfect cuisine.
600g x Boneless Chicken Thighs (cubed)
Salt & Freshly Ground Pepper
2 x Whole Potatoes (chopped into 2cm cubes)
2 x Onions (sliced)
2 x Star Anise
Handful x Unsalted Cashews/Peanuts
1 tsp x Palm Sugar
3 tbsp x Massaman Curry Paste
Tin of Coconut Milk
Basmati Rice (to serve with)
1. Heat a large casserole dish or wok over a medium-high heat with a few teaspoons of olive oil. After a few minutes of heating, season the chicken and add it to the casserole dish (you should immediately hear a sizzle, if not remove for a few more minutes before re-adding). Fry the chicken for 8-10 minutes, turning regularly.
2. After adding the chicken, boil the kettle and pre-heat a seperate hob ring. Add the potatoes to a saucepan, bring to the boil and cook for 15 minutes.
3. Meanwhile, add the sliced onions to the dish along with the star anise, and cook for a further 3-4 minutes until softened. Then add massaman curry paste and using a wooden spoon, ensure the chicken and onions are fully coated.
4. Add the palm sugar, peanuts and coconut milk and stir. Once the boiling time on the potatoes has finished, slowly add to the casserole.
5. Bring to the boil by increasing the heat to maximum and placing the lid on the casserole dish. Once boiling, reduce the heat to medium and simmer gently for 20 minutes.
6. Then remove the lid and increase the heat to maximum to create the sauce (which should be thicker and not too thin or runny).
Serve with Basmati Rice