This recipe is for Gaeng Massaman Kai. The 'massaman' indicates that the recipe is of a 'musselman' or islamic origin, and it probably owes something to early Portuguese influences, and is similar in concept to the 'sour and hot' Goan style vindaloo dishes. By Thai standards this is usually a fairly mild curry, so I find it is a good starting point.
Massaman Paste
To this you add a little salt: preferably about 1 to 2 teaspoons of fish sauce.
The galangal is roasted before use. The ground spices should preferably be fresh, in which case you should briefly toast them in a wok without any oil to bring out the flavor before grinding them.
The ingredients are blended to a fine paste (traditionally in a heavy granite mortar and pestle, but you can use a food processor just as well, and with far less effort). Note if you can get fresh red chiles you can usefully use them instead of the dried ones.
Curry
* The potatoes we use are a yellow fleshed sweet potato of the type sometimes called a yam in the US. Western style potatoes can be used, but absorb less of the sauce and flavor. The potatoes act as a 'moderator' to reduce the heat of the curry, and should not be left out.
And finally a word of warning to those who burn their tongues on the chiles: chile/curry cooked this way is oily - drinking water does not alleviate the burn; it spreads it around your mouth and throat. You should use a sweet effervescent beverage such as Coke, Pepsi or 7-Up to wash the burn away as quickly as possible. If you do not suffer the burn, I suggest you accompany the meal with a beer Singha is traditional, but any strong flavored lager type beer will do), or a robust red wine.
Posted by WingsFan91 at Recipe Goldmine 11/14/2001 6:15 pm.
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