Massaman Curry

Big dried chilies Black peppercorns Coriander seeds Cumin seeds Cardamom Cassia leaf Shrimp paste Salt Kaffir Lime skin Galangal Coriander roots Lemongrass Shallots Garlic

Curry Paste Ingredients

4 tablespoons curry paste 1 leg and 2 thighs chicken 1 cup coconut cream + 1 cup coconut milk 1 cup white potatoes 1 cup onions, or peeled whole shallots 4 cardamom pods 1/4 cup roasted peanuts, whole 1 tablespoon palm sugar (or to taste) 1" piece of cinnamon stick 1/4 tablespoons salt (or to taste) 2 tablespoons tamarind paste (or to taste)

The Curry Recipe

Add the coconut cream to the pan and adjust the temperature on the medium high. Keep stirring around 3-4 minutes and until the coconut cream become a good deal.

Next, add 4 tablespoons of the curry paste then simmer until fragrant, about 3-4 minutes.

Add cinnamon, cardamom seeds and keep stirring so all ingredients will mix well.

Add potatoes, chicken and onions and coconut milk then adjust the temperature to the low level. Leave the pot around 10-15 minutes.

Add peanuts, if it gets too dry then add some water. Next, add salt, palm sugar and tamarind juice. Taste- you

may need to adjust the flavor if it’s not salty , sweet and sour enough.

Serve with rice or roti.

Cooking

Cooking video

Cooking video

Cooking video

Black peppercorns are used as a spice and condiment. Therapeutic uses are as carminative, antipyretic, diaphoretic and diuretic agents.

Cardamom is effective in improving digestion. It is a good stimulant and beneficial for those suffering from flatulence and gas. Cardamom also helps in cleansing the body as it has detoxifying properties and improves blood circulation to the lungs.

Cassia leaves is a stimulant and carminative. It can treat digestive problems including diarrhea, helps in controlling blood pressure and provides relief from headaches.

Cinnamon stick can lessen joint and muscle pain. Diabetics should know that a recommended daily dose of this spice can help regulate blood sugar. Cinnamon can also improve your circulation and relieve common stomach discomforts.

Coriander roots are used as a carminative, stomachic, diuretic and antiflatulence. It also helps reduce the gas in your stomach.

Coriander seeds have a health-supporting reputation that is high on the list of the healing spices. They are used as an “anti-diabetic” herb, control of blood sugar, cholesterol and free radical production.

Benefits of Thai Herbs

Cumin seed is used as a flavoring and condiment. Cumin's therapeutic properties manifest as a stomachic, bitter tonic, carminative, stimulant and astringent.

Dried chili gives you a good appetite, helps out the gas and diuretic, reduce phlegm. It also helps to relieve indigestion.

Galangal is an erect annual plant with aromatic, ginger-like rhizomes, and commonly used in Thai cooking as a flavoring. The therapeutic uses as carminative, stomachic, antirheumatic and antimicrobial agents.

Garlic is used as a flavoring and condiment in Thai cuisine. Therapeutic uses are as an antimicrobial, diaphoretic, diuretic, expectorant, antiflatulence and cholesterol lowering agents.

Kaffir Lime skin or peel is used as a flavoring. Therapeutic uses are antiflatulence and appetite. It also helps to decrease the gas in your stomach.

Lemongrass is used as a flavoring. Therapeutic properties are as a diuretic, emmanagogue, antiflatulence, anti flu and antimicrobial agent.

Shallots are used as flavoring or seasoning agents. Therapeutic properties include the alleviation of stomach discomfort, and as an antihelmintic, antidiarrhoeal, expectorant, antitussive, diuretic and anti flu agents.

Benefits of Thai Herb

http://www.cirrus.co.th/herbs/index.html http://www.realthairecipes.com/recipes/massaman-curry/ http://northernthailand.com/cm/recipes/thai-recipes/herb.htm http://health.learninginfo.org/benefits-cinnamon.htm http://www.augustayurveda.com/showarticles1.asp?id=468 http://www.ifood.tv/blog/cassia-leaf-benefits http://www.whfoods.com/genpage.php?

tname=foodspice&dbid=70 http://www.foodtravel.tv/recingradientShow_Detail.aspx?

viewId=109 http://www.thaigoodview.com/library/contest2551/

science03/35/Porcupine%20Orange.htm http://natres.psu.ac.th/radio/radio_article/radio47-48/47-

480005.htm

Reference