Chicken meat (cut into pieces) 300 g.
White coconut (grated) 500 g.
Potato (chopped) 150 g.
Peanut (roasted) 100 g.
Cardamom 3 pieces
Bay leaf 3 leaves
Massaman curry paste 3-4 tablespoons
Fish sauce / Soy sauce 3 tablespoons
Palm sugar 1 tablespoon
Tamarind juice 2 tablespoons
2. Boil coconut milk and chicken meat until cooked
3. Heat coconut cream simmer until some of oil surface add curry paste. Season with fish sauce / soy sauce, palm sugar tamarind juice, potato, cardamom and bay leaf, then simmer until cooked. Serve with Rotee or Steam rice.