Ingredients
- 100 g coconut cream
- 100 g Massaman curry paste
- 20 ml fish sauce
- 20 g palm sugar
- 60 ml tamarind water
- 2 x 400 ml cans coconut milk
- 1 pineapple, peeled, cored and reduce large pieces
- 10 lime leaves, torn
- 4 large red chillies, roughly chopped
- 2 stalks lemongrass, peeled and reduce 3cm pieces
- 6 skinless fillets chicken thighs, reduce 3 pieces each
- about 20 large uncooked shelled de-veined prawns
- Thai tulsi, to garnish
For that Massaman curry paste
- 6 large red chillies, seeds removed, chopped
- 2 stalks lemongrass, peeled and chopped
- 50 g galangal, peeled and chopped
- 4 shallots, about 100g, sliced
- 6 cloves garlic clove, chopped
- 1 kaffir lime, or regular lime, chopped
- 20 g ground white-colored peppercorns
- 50 g shrimp paste
- 20 g roasted dried shrimps
Suggestions and tips
You can utilize ready-made Massaman curry paste if you're able to think it is.
To create tamarind water, massage some fresh tamarind paste within an equal amount of warm water until softened, then drain from the flavoured liquid.
Method
1. To help make the curry paste, invest the components inside a mixer and blend until smooth. Taste and then add salt if required.
2. To help make the curry, melt the coconut cream inside a saucepan, stirring constantly to prevent the cream burning. If this has separated, fry the curry paste within the fat until it's aromatic.
3. Add some fish sauce, palm sugar, and tamarind water and prepare before the mixture darkens.
4. Add some coconut milk and pineapple and produce towards the boil. Toss in the kaffir lime leaves, chillies and lemongrass, adding the chicken. Go back to the boil and prepare for several minutes.
5. Add some prawns, restore towards the boil and prepare for an additional 3 minutes.
6. Go ahead and take pan in the heat and then leave it for 25 minutes to infuse.
7. Return the curry towards the stove, take it towards the boil and prepare for several minutes. Serve garnished with a few Thai tulsi leaves.
