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

  1. In a wok or in a frying pan, fry meat from all sides, cut into not very large pieces. We shift it somewhere.
  2. Then, for five minutes, fry the potatoes, cut into small cubes, on maximum heat.
  3. Set aside.
  4. 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.
  5. 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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