Ingredients
Massaman Curry Paste
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
Method
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
Method
1. Pour one cup of warm water to the grated coconut and squeeze out 1 cup of coconut cream and pour more water for 2 cups of coconut milk
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.
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.
