Masman Curry for 12

I recently made this recipe from a conglomerate of others, and it turned out really well! I apologize for the large volume recipe, that's just the amount I made.


-Heat oil on skillet

-Brown cubed chicken with garlic (4 cloves minced) about 4 c chopped chicken

-1/2 can of coconut milk and cook on medium high until thickened and fragrant, stirring constantly

-whisk together ½ cup masman curry paste (the maesri brand bc it has tamarind in it) , another can of coconut milk, 2 ½ inches of ginger minced, brown sugar (1/8 cup at least) & 32oz chicken broth

-add whisked mixture with cooked coconut milk and add chopped 1 large russet and 1 large sweet potato, bring to boil and simmer

-add ¼ cup fish sauce, 8 lime leaves, & 1 cup chopped cashews and let boil and simmer

-saute 1 onion and 1 pepper in separate pan

-combine all chicken, veges and sauce. Add approx 3-4 sprigs chopped basil leaves. Simmer until everything is cooked.

cashew vegetable korma

from here

Notes: Tamarind concentrate is available in Indian markets or at Whole Foods kinda stores. If you don’t have it/can’t find it/don’t care, then just use lime for some tartness. I’d try juice from 2 and go from there.

For the cream:

2 cups raw cashew pieces (plus water for soaking)

2 cups vegetable broth

Veggies to boil:

2.5 pounds yukon gold potatoes (1 1/2 inch chunks)

2 lbs cauliflower in large florettes (don’t cut em too small or they will fall apart)

2 lbs carrots, sliced on a bias 1/2 inch thick

Puree:

2 medium sized yellow onions

2 inch nub of ginger

8 cloves garlic

Everything else:

3 tablespoons peanut oil

1 tablespoon coriander, crushed

2 teaspoons red pepper flakes

1 tablespoon curry powder

2 teaspoons garam masala

Fresh black pepper

2 teaspoons salt

1 tablespoon tamarind concentrate (see note)

2 tablespoons tomato paste

4 cups vegetable broth

1 can coconut milk

2 cups frozen peas

1 large caramelized red onion

Chopped cilantro for garnish (optional)

First, soak the cashews. This will get them really soft and make them easier to blend really smooth. Place them in a bowl and submerge in water. Set aside for at least an hour. In the meantime prep everything.

Boil the veggies. Place them in a big ass pot (8 quart is ideal), and cover them in cold water. Cover the pot and bring to a boil. Once boiling, lower heat to a simmer (so you don’t overcook the veggies), for about 15 minutes. Potatoes should be fork tender. Drain and set aside.

Next, puree the onion, ginger and garlic. It shouldn’t be completely smooth, some texture is good. No need to wash the processor bowl just yet, you’re going to puree the cashews in a bit.

Preheat another big pot over medium heat. Cook the puree in the peanut oil with a sprinkle of salt for about 15 to 20 minutes, until it’s nice and browned.

This is a good time to puree the cashews. Drain them and place them in the food processor along with 2 cups vegetable broth. Puree until smooth. This can take up to 5 minutes to get it as smooth as possible.

Back to the puree. Once it’s browned, add the coriander seed and the red pepper flakes and saute for about 3 minutes. Add curry powder, garam masala, several dashes fresh black pepper and salt and saute for another minute.

Add tamarind, tomato paste and vegetable broth and bring to a simmer. Now add the coconut milk and the cashew cream. Let cook uncovered for about 15 minutes, it should thicken a little and be really creamy.

In the meantime, saute the red onion in a little peanut oil in a separate pan with a pinch of salt for about 15 minutes, it should be browned and slightly caramelized. This adds a really nice sweetness and some added texture to the finished dish.

You’re pretty much done. You can shut the heat off then mix in the peas. Now fold in the boiled veggies, put the lid on the pot and let it heat through. Taste for salt and seasoning and serve garnished with cilantro if you like.