Thai Cuisine. Massaman Curry

by Editorial Staff

While Thailand is “closed”, please yourself with a simple, but very tasty Thai dish. Massaman curry is not spicy, moderately spicy roast with Asian flavors. I recently wrote that this culinary masterpiece once again took the first line in the ranking.”50 best dishes in the world”

Ingredients

  • 400 grams of chicken (lamb or beef can be used)
  • 3 potatoes
  • 200-250 ml of coconut milk 
  • 2 tablespoon. tablespoons of vegetable oil
  • 2 tbsp of massaman paste
  • 2 tablespoon. soy sauce
  • 1 onion
  • 2 tbsp of peanuts
  • 1 teaspoon sugar
  • 2-3 bay leaves

Directions

  1. Preheat a deep skillet or heavy-bottomed saucepan well. Pour in vegetable oil, add two tablespoons of curry paste and bay leaf. Stir for 2-3 minutes, the paste should “disperse” and reveal all its flavor. And this is a very rich bouquet of spices, in the composition of the paste: red chili, shallots, garlic, galangal, lemongrass, white coriander, cumin, white pepper, shrimp paste, salt.
  2. Then add the chicken to the pasta, fry in the pasta on all sides for 5-7 minutes.
  3. Add coconut milk (better at room temperature, not too cold). We give time 3-5 minutes for milk and pasta to combine.
  4. Add sugar, stir, after 1-2 minutes it will dissolve and add soy sauce.
  5. Add coarsely chopped onions and potatoes. Cover with a lid, simmer over medium heat until potatoes are cooked, about 25-30 minutes.
  6. Sprinkle the curry with chopped peanuts.

Enjoy!

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