Classic Massaman Curry

Ingredients:

Chicken in curry sauce:

• 2 cans (400 g each) of coconut milk
• 5 tbsp tamarind concentrate (more to taste)
• 1 tbsp. fish sauce (more to taste)
• 1 tbsp palm sugar (more to taste)
• 1.4 kg chopped chicken thighs with skin
• 1/3 cup roasted peanuts
• 2 bay leaves
• 1 star anise
• 400g peeled potatoes, cut into pieces about 4cm.
• 1 small onion, cut into pieces about 2.5 cm.
• Boiled jasmine rice for serving

Massaman Curry Paste:

• 4 dried chili peppers "de arbol" (remove stems and seeds)
• 4 guajillo chili peppers (remove stems and seeds)
• 1 teaspoon Thai shrimp paste in foil packaging
• 2 tsp coriander seeds
• 1/2 teaspoon cumin seeds
• 5 cardamom pods, finely chopped
• 2 whole cloves
• 2.5 cm cinnamon stick
• 3-4 coarsely chopped lemongrass (lower part of young stem)
• 2 tsp coarsely chopped galangal
• 4 cloves of finely chopped garlic
• 3 pre-washed cilantro roots
• 1 shallot, finely chopped (medium)
• 1/4 tsp ground nutmeg

Preparation:

1. Toast the árbol and guajillo chiles in a medium cast-iron or nonstick skillet over medium heat until lightly blackened, about 30 seconds per side. Transfer to a medium bowl and cover with hot water; let sit for about 20 minutes, until softened. Drain.
2. Meanwhile, add the package of shrimp paste and the coriander, cumin, cardamom, cloves, and cinnamon to the pan. Heat the shrimp paste (in foil) for about 1 minute per side, and stir-fry the spices until golden brown and fragrant, about 2 minutes.
   
   Remove the shrimp paste package from the container and replace it with the spices. Once it has cooled completely, remove the shrimp paste from the foil. Grind the spices into a powder in a spice grinder.
   
   Increase the heat. Add the lemongrass, galangal, garlic, cilantro root, and shallot and cook until darkened, about 3 minutes. Transfer to a food processor and puree. Add the dried chili, fried shrimp paste, ground spices, nutmeg, and 3/4 teaspoon salt. Process until smooth.
3. Place the curry sauce and 1/2 cup coconut milk in a large saucepan or Dutch oven over medium heat. Stir vigorously from the bottom as it cooks, until the oil separates and the sauce begins to stick to the pan, 6 to 8 minutes.
   
   Add 3 tablespoons of tamarind, a tablespoon of fish sauce, and a tablespoon of palm sugar and cook, stirring, for a few seconds. Add the chicken thighs and pour in the curry sauce. Add the remaining coconut milk, peanuts, bay leaf, star anise, 1 teaspoon of salt, and 1 cup of water.
4. Simmer over low heat, partially covered, until the chicken is cooked through and the liquid has reduced slightly, about 40 minutes. Add the potatoes and onions, making sure the potatoes are completely submerged.
   
   Simmer over low heat, partially covered, until the potatoes are tender, about 20 minutes. Add another 2 tablespoons of tamarind. Taste and, if necessary, add more tamarind, fish sauce, sugar, and salt. A bright orange layer of oil may form on the surface. You can skim off some of this oil, but some is usually left in the sauce.
   
   Serve with steamed Thai jasmine rice.
   
   Recipe Massaman Curry.