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Ingredients

• CURRY PASTE:
• 3 shallots, sliced
• 5 cloves garlic
• 2 red chillies (de-seeded, or leave seeds in a spicer curry)
• 1 thumb-size piece galangal (or ginger), peeled and sliced
• 2 stalks lemongrass, minced (for more information on buying and preparing lemongrass, see link below)
• 2 kaffir lime leaves (available at Asian grocers - usually in the freezer)
• 1 Tbsp. ground coriander
• 1 Tbsp. ground cumin
• 1/2 tsp. nutmeg, dried or ground from whole nutmeg
• 1/2 tsp. cinnamon
• 1/4 tsp. ground cloves
• 1 tsp. ground cardamom
• 2 Tbsp. fish sauce (available in tall bottles at all Asian/Chinese food stores)
• 1 tsp. shrimp paste (available in jars at Asian/Chinese food stores), OR 1 more Tbsp. fish sauce
• OTHER INGREDIENTS:
• 1/2 chicken, chopped into pieces
• 1 1/2 cans coconut milk
• handful of fresh coriander, for garnish
• 1/4 cup dry shredded (baking-type) coconut, unsweetened

Description

Massaman Curry Chicken Is A Popular Dish From The South Of Thailand. Its Flavors Are Indicative Of Malaysian Curries, With Warm Spices Like Cinnamon, Cardamom, And Cloves. Added To This Mixture Are Lemongrass, Red Chili, Plus Cumin And Oriander Seeds Co

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