Wild Massaman Curry
Servings: 2 people
Equipment
- 1 Chopping board
- 1 Peeler
- 1 Cooking knife
- 1 Nut cracker
- 1 Frying pan
- 1 cooking pot
Ingredients
- 350 gram Peeled Jerusalem artichokes
- 50 gram Cracked hazelnuts (165 gram including shell)
- hand full crow garlic
- 1 hogweed stem
- 50 gram Orange peel fungus
- 100 gram Dried wood ear
- 2 tbsp Massaman Curry paste
- 330 ml Thai coconut creme
- 330 ml Water
- 4 gram Sugar
- Thai fish sauce to taste
Instructions
- Clean and peel the Jerusalem artichokes and chop them into chunks.
- Crack the hazelnuts.
- Dry roast the hazelnuts on low to medium heat in a frying pan until they start to color light brown. Set aside.
- Clean the orange peel fungus and chop in the smaller slices.
- Clean the crow garlic in chop into thin slices.
- Poor half of the coconut milk to a cooking pot and reduce by about 50% over low to medium heat.
- When the coconut milk has reduced add the curry paste and cook for a couple of minutes.
- Add the remaining coconut milk and water. Bring to a boil and add the artichokes, wood ears and hogweed. Cook until the artichokes are fork tender.
- Remove the hogweed, add the orange peel fungus and crow garlic. Add fish sauce to taste and mix the curry well and serve.
