Rona Y wrote:

> ian wrote:
>
>>Hi -
>>
>>This is a Massuman recipe by Kasma Loha-unchit. It comes from her site,
>>though it appears not to be available there at the moment, though other
>>ones are (seehttp://www.thaifoodandtravel.com/recipe.html). This recipe
>>is quite complete, and works well. I have modified it a little, my notes
>>say, though I can't remember how (probably just numbering the steps).
>>
>>Easy Massaman Curry with Chicken
>>(Gkaeng Massaman Gkai)
>>
>>by Kasma Lohi-unchit (http://www.thaifoodandtravel.com)
>>[Modified slightly]
>>
>>1*2 Cups coconut milk (One 12-oz can is OK)
>>3 Tbs. Massaman curry paste
>>2 Tbs. Fish sauce (näm bplah), or to taste
>>1 Tbs. Palm or coconut sugar, or to taste
>>1*2 tsp. Tamarind water (about one 1/2-inch chunk of wet tamarind
>> dissolved in 1*2 Tbs. water, pulp removed)
>>1 lb. Boneless chicken breast or thigh meat, cut into bite-size chunks
>>1/2 Lb. Mushrooms
>>8*10 Baby pearl onions, or about half a dozen small boiling onions,
>> skin removed, or 4 or 5 diced scallions
>>2*3 Tbs. Unsalted roasted peanuts, ground finely
>>2 Tbs. Whole raw peanuts
>>8 oz. Can of Pineapple, diced (juice <may> be used as a sweetener too)
>>Slivered fresh hot peppers as desired (can be omitted, too)
>>
>
>
> Based on your ingredients, I would say (almost without a doubt) that
> your modifications are the addition of mushrooms and pineapple. Those
> are not common additions to massaman (I'm not making judgment on them).
>

Good catch, and you are probably right. I used to add mushrooms to
almost everything.

Cheers,

Ian