Comments on: Massamun Curry with Chicken

By: Jim

Jim — Sun, 20 Apr 2008 17:54:20 +0000

New Mexico chiles are hatch chiles, but they are called “New Mexico” chiles because New Mexico is where the majority of them are grown. It is also where the majority of them are also eaten. They are ubiquitous in *Northern* New Mexico cooking, to the point where if you are ordering a dish in a restaurant, the server may ask you, “red or green?” as to your preference in what kind of New Mexico chile you want put on the dish. Because it is assumed you’ll want chile on it.

Green chile is the unripened chile and is usually served roasted, peeled, and diced. It’s more of a condiment.

Red chile is typically the ripened chile which has been ground and is usually more of an ingredient. When ordering “red chile”, you may very well end up with something like a stew that is cooked with onions, garlic, and bits of pork.

I know all this because my partner’s mom grew up in Abiquiu, New Mexico, and she lives there now. When we go out there, we eat all sorts of foods that are native to that part of the country: thick tortillas (or fried sopapillas which do *NOT* have sugar or honey on them!), air-dried beef jerky, and, of course, chile.

By: Esther

Esther — Tue, 25 Jul 2006 13:18:16 +0000

Massamun Curry is a delectable dish and thanks for mentioning it to your readers.

The perfection comes with the addition of shrimp paste along with the fish sauce and when served with coconut rice you round that in a perfect Thai treat.

Thai Muslims originally ate Massamun Curry with beef and a cucumber salad.

By: Barbara

Barbara — Tue, 25 Jul 2006 03:40:04 +0000

Glad everyone thinks it looks good–it tastes as nice as it looks! Kalyn–if you do make it, please let me know how it turns out–I always like to hear feedback.

By: Bri

Bri — Tue, 25 Jul 2006 01:48:57 +0000

Thanks for the answers

By: Barbara

Barbara — Mon, 24 Jul 2006 13:02:45 +0000

Bri–I am going to edit that to say what it is supposed to say: New Mexico chile.

It is a dried red New Mexico chile–it is what gives the curry paste the orangish color.

Cardamom–seeds. I will fix that, too.

Thanks for pointing those out!