Dear SOS: An all-time favorite of my entire family is Massaman curry (with chicken) from Cholada Thai in Thousand Oaks.
All of the dishes that we have tried are wonderful, but Massaman curry is a staple for us. I would love to have the recipe for this dish and hope that you can help.
Dear Melissa: Bright and fresh and mildly spicy, Cholada Thai's homemade Massaman curry paste in this recipe marries perfectly with sweet coconut milk in this rich, slow-simmered chicken stew.
Massaman curry with chicken
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Total time: 1 hour
Note: Adapted from Cholada Thai Cuisine in Thousand Oaks. The restaurant uses Mae Ploy brand coconut milk, which is generally available at Thai and Asian markets, as well as well-stocked Asian sections of select supermarkets. Lemongrass, galangal, kaffir lime leaves and shrimp paste are generally available at Thai and Asian markets.
Massaman curry paste
1 teaspoon coriander seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons cardamom seeds
1 1/2 teaspoons grated nutmeg
1 1/2 teaspoons ground clove
10 dried Thai chiles, chopped (seed the chiles for less heat)