Start with some cubes of potatoes and carrots and some chicken. For the curry paste, you will also need some lemongrass, kaffir lime peel, mystery ingredient (sorry, I can’t remember what it’s called), turmeric, garlic, shallots, galangal, and big red chilies which have been soaked overnight in water.
This is the mystery ingredient. Anyone recognise this?
Kaffir lime (use only the peel for this recipe)
Turmeric, garlic, shallot, galangal
Finely chop all ingredients. Also add 1 stick of cinnamon, 1star anise, cardamom, 1tsp coriander, and 1tsp Indian curry powder.
Start by crushing the dry herbs together in a mortar and pestle.
Pound in the wet ingredients until a paste forms.
To prepare this beauty, heat some oil in a pan and add massaman curry paste. Add chicken, 1/2 cup coconut milk, cubed potatoes and carrots, and some chopped onion and bring all to a boil (until chicken is cooked through). I’m sure we did not add fish sauce and palm sugar in the class we did, but the recipe that Madam Thai provided says to stir in 2 tsp fish sauce and 1 tsp palm sugar and mix well. Then serve and enjoy.
If you are planning a trip to Chiang Mai and would like to take a cooing class, you can find Madam Thai near Thapae Gate at 2/5 Tapae soi 6 Road or in Facebook at madamthaicookeryschool.