Massaman Curry Thaïlandais

Ingrediénts

Pâte de curry
• 1 piment rouge (finement haché)
• 1 piment vert (finement haché)
• 1 c. à café de galanga
• 1 c. à café de graines de coriandre
• 1 c. à café de gingembre frais
• 2 gousses d'ail (finement hachées)
• 30 g de coriandre fraîche (finement hachée)
• 1 c. à café de muscade moulue
• 1 c. à soupe de curcuma
• 1 cuillère à soupe de cumin moulu
• 10 ml d'huile végétale
• 10 ml de sauce de soja
• 10 ml de sauce de poisson
Curry
• 1 grande feuille de laurier
• 160 ml de crème de coco
• 400 ml de lait de coco
• 200 g de pommes de terre blanches (pelées et coupées en morceaux mordus)
• 3 échalotes (coupées en quartiers)
• 50 g de noix de cajou

Mode d’Emploi

1. Place a large wok over a high heat. Once the pan has heated up, add the turmeric, nutmeg, ground cumin and coriander seeds (make sure you grind down the seeds into a powder using a pestle and mortar). Make sure there is no moisture in the pan when you're doing this because you simply want to dry roast the powders to release their flavour. This should only take around 30 seconds and you should start to smell the aroma of the spices as soon as you move them around.
2. Add the vegetable oil, chilli, fresh coriander, garlic, ginger, galangal, soy and fish sauce. Stir the pan frequently for another 30 seconds until all of the flavours have mixed into a wet paste.
3. Throw in the shallots, potatoes and cashew nuts and stir them until they're lightly coated in the paste.
4. Add the coconut cream, coconut milk and the bay leaf and mix everything together well. Bring the pan to the boil and then reduce down the heat so that it's just simmering. Leave the curry to simmer for around 25-30 minutes, remove the bay leaf and it'll be ready to eat.