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Thai Massaman Curry
Thai Massaman Curry

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We hope you got insight from reading it, now let’s go back to thai massaman curry recipe. To cook thai massaman curry you only need 23 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Thai Massaman Curry:
  1. Get Chicken Meat (cut into pieces)
  2. Provide Potatoes (diced)
  3. You need Cooking Oil
  4. Prepare Tamarind Paste (soaked in 1/2 cup warm water)
  5. Use Coconut Milk
  6. Use Palm Sugar
  7. Take [Marinade]
  8. Provide Salt (or more)
  9. Take White Pepper (or more)
  10. Get [Massaman Spice Mix] - ground well
  11. Use Cinnamon Stick
  12. Use Cardamom Pods
  13. Provide Cloves
  14. Use Black peppercorns
  15. Use Cumin Seeds
  16. You need [Curry Paste] - processed in a blender
  17. Provide Red Chillies (deseed)
  18. Provide Green Chillies (deseed)
  19. Provide Garlic
  20. You need Shallots
  21. Take Finger
  22. Prepare Galangal
  23. Get Shrimp Paste
Steps to make Thai Massaman Curry:
  1. MARINADE; season the Chicken with Salt and Pepper and set aside for 30 minutes or more.
  2. CHICKEN: heat 4 Tbsp of Cooking Oil until hot. Sauté the Spice Mix for 1 minute. Then add the Chicken and coat well. Cook the Chicken until brown all over.
  3. PASTE & POTATOES: add the Curry Paste and Potatoes. Mix well and cook until the oil separates.
  4. LIQUIDS: then add in the Coconut Milk, Tamarind Juice, Palm Sugar and mix well. Bring it to a simmer and cover with a lid. Cook for 10 minutes, stirring the bottom occasionally.
  5. FINISH: after 10 minutes, remove the lid, and continue to cook until the gravy thickens. Garnish with Fresh Coriander Leaves and serve with rice.

When all the spices are roasted and the aroma fills. Thai Massaman Curry or Thai Masaman Curry, is one of the milder curries in Thai cuisine, which is perfect when you're making this for kids. I love the flavor combination in this curry. Massaman Curry (gaeng matsaman - ?) is a Southern Thai curry which has a lot of Indian influence. Massaman is an old way of saying "Muslim", for many of the dry spices were carried to.

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