Massaman Curry
by Editorial Staff
Today we have a Thai dish, which CNN considers the most delicious dish in the world. But we know that CNN will lie – it will take inexpensively, and the most delicious dish in the world – goulash in Szeged style. Although, in fairness, I will say that massaman curry is really a very tasty thing – tender, with creamy shades and a little spicy. So I will cook more than once.
Ingredients
- Pork or chicken – 500 gr
- Shallots – 25 gr
- Thai chili – 20 gr
- Garlic – 20 gr
- Lemongrass – 15 g
- Salt – 12 gr
- Galangal (or ginger) – 5 gr
- Ground coriander – 2 gr
- Ground cumin – 1 gr
- Potatoes – 500 gr
- Coconut milk – 400 ml
- Water – 150 ml
- Tamarind paste – 1 teaspoon
- Fish sauce – 1 tablespoon
- Massaman curry paste * – 50 gr
- Palm sugar – quarter piece
- Vegetable oil
Directions
- In a wok or in a frying pan, fry meat from all sides, cut into not very large pieces. We shift it somewhere.
- Then, for five minutes, fry the potatoes, cut into small cubes, on maximum heat.
- Set aside.
- Pour coconut milk into a saucepan, heat it up, add curry paste and stir until completely dissolved. Bring to a boil and put potatoes with meat in a saucepan.
- Bring to a boil again, cover with a lid, reduce heat to low and simmer for 20 minutes, then remove the lid and simmer for another 20 minutes. 5 minutes before the end of cooking, add tamarind paste, fish sauce and sugar. Stir until sugar dissolves. Done.
Bon Appetit!
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