Curry Traders Spice Kits take all the hard work out of whipping up an authentic tasting curry. With the exact spices provided to achieve that perfect Thai authenticity, you’ll feel like you’re looking over the mountains in Chang Mai.
what you need
Curry Traders Massaman Curry Mix
1kg chicken drumsticks, diced thigh or breast
4 Tbs oil
4 cloves garlic, crushed
1 Tbs ginger, crushed
2 onions, diced
3 Tbs fish sauce
1 Tbs palm sugar
4 kaffir lime leaves
2 tomatoes, diced
1 small red capsicum, diced
2 potatoes or sweet potatoes, diced
2 limes, juiced
440ml tinned coconut milk
Pinch salt and sugar
1 cup quinoa, rinsed
what to do
Remove chillies from Bag 4. In a heavy saucepan heat 2 Tbs oil and fry onions, ginger, garlic and chillies for 15 minutes.
Grind contents of Bag 1 in mortar and pestle or coffee grinder and add to saucepan with tomatoes, capsicum and ¼ cup water. Stir and cook for 5 mins.
Remove from heat, let cool and whiz up in a blender. Set aside.
Using the same saucepan, heat the remaining 2 Tbs oil over high heat. Add chicken and coat with Bag 2 and remainder of Bag 4. Cook mixture for 5 to 10 minutes.
Stir in contents from blender, fish sauce, palm sugar, coconut milk, kaffir lime leaves, potatoes and Bag 3. Bring to the boil, reduce to simmer and cook uncovered until chicken and potatoes are cooked through.
Add lime juice, and salt and sugar to taste.
Garnish with extra lime wedges and serve with rice or quinoa.
How to cook quinoa:
Place quinoa in a pot with 2 cups of water and a pinch of salt. Bring to the boil then reduce heat and simmer for 15 minutes with lid on. Remove from heat and allow to stand for 10 minutes to absorb any remaining water. Fluff with a fork and serve.