The Curry Paste
Toast the dry ingredients in a pan for about 3 minutes on low heat. Remove the outer shell of the cardamom seeds. Fill into mortar and grind to powder. Peel the galangal, onions and garlic and chop into small pieces. Fry dry the fresh ingredients in a pan until toasted on low heat.
Now add the gorgeously fragrant mixture of toasted galangal, garlic and onions into the mortar and grind until smooth.
Rinse chicken filet, pat dry and cut into pieces of approximately 4 cm.
Wash, peel and dice potatoes and onions into cubes of approximately 2 cm. Fry dry the peanuts in a pan until toasted. Wash the Hing Choi leaves and chop the Choi Sum into pieces of approximately 2-3 cm.
Cook the basmati rice.
Heat coconut oil in a pan and add the home-made Massaman curry paste. Add chicken pieces and fry until golden brown. Then fill in the coconut milk, Oldenburger Culinary Cream, water and the roasted peanuts (keep a few for the topping). Add tamarind paste, bay leaves, palm sugar, potatoes, onions and the fish sauce. Cook on a low heat for approximately 15 minutes until sauce thickens. Stir-fry the Hing Choi and the finely cut Choy Sum in coconut oil, then spice with soy sauce and sweat briefly. Then spread over the curry.
The Final Touch
Place curry on a dish, put some roasted peanuts on top and serve with basmati rice.