“Our Mussaman Curry, though not particularly spicy heat-wise, contains a myriad of herbs and Thai spice, including coriander and star anise,” says Arun Sampanthavivat, owner and chef of Arun’s Thai Restaurant in Chicago. “This delightful dish cools in another way, by combining coconut milk with bright, aromatic flavors to refresh and lift the palate.”
- Chicken legs
- 8 fingerling potatoes
- 1 cup chicken stock
- 1-1/2 cans coconut milk
- 2 bay leaves
- 1 tablespoon cooking oil
- 2 cups cooking oil, for frying chicken
- 1 tablespoon fried shallot
Mussaman Curry Paste (mixture of herbs & spices)
- 1 stalk lemon grass, thin sliced
- 2 thinly sliced pieces galangal (Thai ginger)
- 7 cloves garlic, chopped
- 2 shallots, chopped
- 2 teaspoons cilantro stems, minced
- 2 guajillos (Thai chili), presoaked and seeded
- 1/2 teaspoon kaffir lime rind, minced
- 2 teaspoons shrimp paste
Spices (Toasted or Fried)
- 2-3 cloves
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon black or white pepper
- 1 stick cinnamon
- 2 star anise pods
- 1/2 teaspoon nutmeg
- 2 teaspoons salt
- 1 tablespoon palm sugar
- 1 tablespoon tamarind juice
- 2-3 tablespoons fish sauce
- Pound Mussaman curry paste with mortar and pestle (can also use food processor or blender). Omit cinnamon, anises, and cloves. Set aside.
- Fry chicken lightly. Set aside.
- Boil fingerling potatoes al dente. Set aside.
- Heat up cooking oil in a pot.
- Add half portion of coconut milk.
- Add curry paste and stir until fragrant.
- Add chicken and the rest of coconut milk.
- Add chicken stock.
- Add bay leaves, cinnamon, star anises, and cloves.
- Add roasted peanuts.
- Season to taste with all seasoning.
- Simmer until chicken is tender.
- Sprinkle fried shallots.
- Turn off heat and serve with rice.
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