This is one of my favorite Thai dishes and I have been wanting to learn how to make this for some time. I found some recipes online and headed to the Asian Market to get some of the things I would need for sure. The lady helping me gave me her recipe and I got Massaman curry paste, fish sauce, coconut milk and tamarind. She told me to prepare in the morning so that all the flavors could marinate together throughout the day. I gave the recipe a try today and it turned out great.
2 Tbsp. Vegetable Oil (I used coconut oil)
3 Tbsp. Massaman curry paste
Stir fry for 2 minutes on medium heat.
add 1/3 can of coconut milk
Stir fry for 2 minutes.
Add raw chicken or beef (I used chicken)
Stir fry for 3-4 minutes
Add the rest of the coconut milk
and 1/2 can of water
3 Tbsp. fish sauce
3 1/2 Tbsp. sugar (I used agave nectar)
2 Tbsp. Tamarind liquid
4 Potato chunked ( I used gold potatoes)
3 carrots chunked
1/3 cup roasted peanuts or cashews (I used peanut butter)
Boil for 1/2 hour
Simmer for 1/2 hour
I felt like I needed to add more water because the sauce was too thick.
Serve with jasmine rice.
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