For those who prefer their curry flavor without eye-watering heat, this Thai-inspired massaman chicken curry, fortified with potatoes and the citrusy, bitter flavor of wheat beer, is just the ticket.
Thai massaman curry uses mostly Middle Eastern spices, which create a warmth instead of a fiery burn.There's a kind of masochistic pride in determinedly finishing off a violently fiery curry, dropping the fork into the cleaned-out bowl with tears streaming down your face, nose running, and sweat dripping off your brow. But you don't need to climb way up on the Scoville scale just to get wonderfully complex curry flavor. Massaman is a perfect example of that.
Massaman curry paste is easy enough to find in your local specialty store or aisle, so there's no need to make it from scratch , though we do add a few extra spices of our own to boost the flavor of the store-bought stuff. We often use the Maesri brand, which comes in a small yellow can . Its ingredients include the usual suspects—lots of cardamom, garlic, lemongrass, galangal, and, of course, chile.
For the potatoes, we prefer the waxy, red-skinned variety, which hold their shape and turn silky when simmered, though Yukon Golds also work very well. You'll want to cut the potatoes into large bite-size pieces, a little smaller than the chicken pieces, to encourage everything to cook through at the same time.
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