Massaman curry

Kaeng Masaman ( Thai: แกง มัสมั่น; pronunciation: [ Kaen MAT sà -Man ], literally: Muslim soup, also called " Gaeng Matsaman " or " Massaman Curry " ) is a dish of southern Thai cuisine. Kaeng Masaman was claimed by the Thais in central Thailand as one of the dishes created there, but it is found much more frequently in southern Thailand.

King Phra Phutthaloetla ( Rama II ) was impressed by this court so that he also, more specifically, a cook, a poem wrote. The poem is any Thai students known, it is nevertheless already memorized in elementary school. It shows that Indian -influenced dishes had been taken at the beginning of the 19th century a permanent place in the Thai cuisine. The fact that a king used it for inspiration for a poem, also proves that the recipe for a " Muslim Curry " had long been accepted in the Thai dining culture.

The first lines of the poem are:

General

The fundamental difference to an Indian curry is first that the group of Thai " Kaeng dishes " are not made ​​of ground spices, but from a " curry " paste. Furthermore, the spices are not first browned in fat as in India, but the paste is - often in coconut milk - boiled.

The paste

The art of preparing a proper Kaeng, is first in the production of Khrueang Kaeng ( Thai: เครื่องแกง ), the paste. In each household a mortar Thai ( Thai: ครก ) is present, which should be best made ​​of solid stone. Herein, with the plunger ( Thai: สาก ) crushed as long as the ingredients, crushed and ground until they Khao Kan ( Thai: เข้า กัน - Literally: together ( in - ) come ), sprung up so an aromatic, homogeneous, pudgy mass is. The seeds should be toasted in a dry pan briefly before before they are ground and mixed with the paste.

Ingredients

  • Ingredients for Khrueang Kaeng Masaman ( " curry " paste): Shallots ( Thai: หัว หอม - Hua Hom )
  • Garlic ( Thai: กระเทียม - Kratiem )
  • Galanga root ( ข่า - [k ʰ â ː ] ),
  • Coriander seeds ( Thai: เท็ ด ผักชี - Met Phak Chi )
  • Cumin Seeds ( Thai: ยี่หร่า - Yi -ra )
  • Shrimp paste ( Thai: กะปิ - Kapi )
  • Lemongrass ( Thai: ตะ ใค ร้ - Ta - Khrai )
  • Dried Thai chili ( so-called " sky pointing chili " Thai: พริก ชี ฟ้า - phrik Chi Fa)
  • Cloves ( Thai: กานพลู - Kan - Phlu )
  • Green peppercorns
  • Salt
  • Ingredients for the soup: Khrueang Kaeng Masaman ( Masaman paste)
  • Coconut milk ( Thai: กะทิ - Kati )
  • Small white onions ( Thai: หัว หอม - Hua Hom )
  • Roasted peanuts ( Thai: ถั่ว ลิสง - Thua Lisong )
  • Cardamom capsules ( Thai: ลูก กระวาน - Luk Kra -Wan )
  • Cinnamon ( Thai: อบเชย - Ob- Choei )
  • Palm sugar ( Thai: น้ำตาล ปึก - Nam Than Puek )
  • Dissolved in hot water tamarind paste ( Thai: มะขาม - Ma - Kham )
  • Lime juice ( Thai: น้ำ มะนาว - Nam Manao )
  • Fish sauce ( Thai: น้ำปลา - Nam Pla )
  • Any type of meat, preferably beef or chicken
  • Potatoes ( Thai: มันฝรั่ง - Man Farang )

Preparation

The coconut milk is heated in a wok until just before the boiling point. Then the Khrueang Kaeng is so stirred the paste and then cooked until it has mixed well with the coconut milk. Add the meat, add potatoes, onions and roasted peanuts. In the meantime, the cardamom and the cinnamon stick sauté briefly in a dry pan, then add to the soup. The whole let simmer for about 20-30 minutes and only at the end stir in the palm sugar, tamarind juice and fish sauce.

Swell

  • Joe Cummings: World Food Thailand. Lonely Planet Publications, Hawthorn 2000, ISBN 1-86450-026-3
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