Massaman Curry with Chicken – Geng Massaman

I N F O A massaman curry is the most complex, time-consuming Thai curry, it is also the most delicious. Although it is now fully integrated into the Thai repertoire, it was added not so long ago. It is believed that the massaman arrived in Siam in the 16th century with the first Persian envoy to the court of Ayutthaya. Sheikh Ahmed stayed in Siam and founded the Bunnark family, which over the centuries became almost as powerful as the royal family. The following recipe is from Jip Bunnark and is much more complicated than the historical recipe, which is considered the original massaman and involved only dried spices, a few onions and ginger. However, when the Siamese adopt a novel dish, they put it in a peculiarly, artfully Siamese way.

A Thai massaman curry is oily and heavily spiced with tamarind and sugar.

P a g e Cut each chicken leg into 4 pieces, assuming desired, remove skin, rinse and dry. Remove peel from potatoes, cut into quarters and place in cold water to extract cornstarch from them.

For the paste, roast shallots, garlic, chilies, galangal, lemongrass and coriander root in a wok with a tiny bit of water until brown and fragrant. Grind these roasted ingredients and incorporate salt, peanuts, and the blended dried spices until you have a smooth

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