INGREDIENTS:
60 g Chicken, sliced
1 -2 T Massaman curry paste
50 g Potato, cut in cubes (boiled)
30 g Onion, cut in cubes
1 T Cooking oil
1 C Coconut cream
1/2 C Coconut milk
1-2 Bay leaves
1-2 Cardamom seeds
1 T Peanuts (roasted)
1 /4 stock Cinnamon
SEASONING:
1 t Palm sugar
1 T Fish sauce
1/2 T Tamarind juice
PREPARATION:
Put oil in wok and add 1- 2 T of massaman curry paste, stir vigorously until fragrant
Add coconut cream and mix well, stir well until red oil separates on top
Add chicken and stir well for about 2 minute.
Add coconut milk, potato, onion and seasoning with palm sugar, fish sauce, tamarind juice, and peanuts
Stir constantly until chicken and onion are cooked.
Serve over rice and enjoy!
IMPORTANT
RECIPES–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and are intended to be reference only.
VIDEOS–
Videos presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.