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Masamam chicken curry

Jean-Christophe Novelli from Food Uncut
Jean Christophe Nouvelli creates a fragrant masamam curry paste as the base for this fiery Thai curry

Masamam chicken curry

Method

1. Heat a wok and toast the galangal and ground spices until aromatic. Transfer to a food processor, add the remaining ingredients for the curry paste and whiz until smooth.

2. Cut the chicken into bite-sized pieces.

3. Pour the coconut milk into a saucepan and add the chicken. Bring to the boil. Reduce the heat and simmer for 15 minutes, until tender.

4. In a separate saucepan, heat the coconut cream over a medium heat until the oil rises to the surface.

5. Add 3 tablespoons curry paste and stir. Add to the chicken mixture.

6. Stir in the peanuts and season to taste with sugar and fish sauce.

7. Add the remaining ingredients and simmer for 10 minutes or so, until everything is tender and cooked through.

8. Garnish with a swirl of coconut cream and scatter over a few peanuts and bay leaves. Serve with steamed rice.

Cook's note
The spice paste will keep in a screw top jar for 3-4 weeks in a refrigerator. Alternatively it can be frozen in ice cube trays and kept for 3-4 months.

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Serves: 3-4

Prep: 40 min
Cook: 25 min

Ingredients

For the masamam curry paste

2 cm piece galangal root, chopped
1 tsp ground cumin
1 tsp ground cloves
1 tsp ground star anise
1 tsp ground cardamom
1 tbsp ground coriander
1 tsp freshly ground white pepper
4 garlic cloves, chopped
4 tbsp chopped Shallots
10 dried red chillies
2 kaffir limes, zest only
1 tbsp shrimp paste
5 cm stalk Lemon grass, chopped
2 tsp Fish Sauce

For the curry

300ml coconut milk
500g Chicken breast
150ml coconut cream
3 tbsp masamam curry paste
2 tbsp roasted Peanuts
3 tbsp caster sugar
1 tbsp Fish Sauce
3 Potatoes, cooked
3 Onions, chopped
5 cardamom pods, toasted
2.5 cm piece cinnamon stick
3 Bay leaves