Massaman Curry Recipe by Miriam Hershman
Cooking Instructions 1 hour 1 Add 1 tbsp of oil to a medium sized pot. Add half of the curry paste in and stir fry for 2 minutes until fragrant. 2 Add in chicken thighs to the pot and stir fry it with the curry paste until the chicken is brown on the outside. 3 Pour in the coconut milk and the rest of the curry paste. Add in fish sauce, tamarind concentrate and sugar. 4 Let the curry come to a boil then turn the heat down to a simmer with the lid on for 20 minutes. 5 Cut the sweet potato (or regular potato) into bite-size pieces and put it into the curry. 6 Cut the onions into large chunks and put it into the curry. Put the lid back on and simmer for 10-15 minutes until potatoes are cooked through. 7 If using, toss in the roasted cashew (or peanuts) to the curry. Serve over Jasmine rice and enjoy! 1 Add 1 tbsp of oil to a medium sized pot. Add half of the curry paste in and stir fry for 2 minutes until fragrant. 1 Add 1 tbsp of oil to a medium sized pot. Add half of the curry paste in and stir fry for 2 minutes until fragrant. 2 Add in chicken thighs to the pot and stir fry it with the curry paste until the chicken is brown on the outside. 2 Add in chicken thighs to the pot and stir fry it with the curry paste until the chicken is brown on the outside. 3 Pour in the coconut milk and the rest of the curry paste. Add in fish sauce, tamarind concentrate and sugar. 3 Pour in the coconut milk and the rest of the curry paste. Add in fish sauce, tamarind concentrate and sugar. 4 Let the curry come to a boil then turn the heat down to a simmer with the lid on for 20 minutes. 4 Let the curry come to a boil then turn the heat down to a simmer with the lid on for 20 minutes. 5 Cut the sweet potato (or regular potato) into bite-size pieces and put it into the curry. 5 Cut the sweet potato (or regular potato) into bite-size pieces and put it into the curry. 6 Cut the onions into large chunks and put it into the curry. Put the lid back on and simmer for 10-15 minutes until potatoes are cooked through. 6 Cut the onions into large chunks and put it into the curry. Put the lid back on and simmer for 10-15 minutes until potatoes are cooked through. 7 If using, toss in the roasted cashew (or peanuts) to the curry. Serve over Jasmine rice and enjoy! 7 If using, toss in the roasted cashew (or peanuts) to the curry. Serve over Jasmine rice and enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Spicy bacon and shrimp gochujang pasta Cajun turkey pinwheels Green Papaya Salad 34. Simple Brownie Butter Cake Spiced Rice (stovetop) Spicy bacon and shrimp gochujang pasta Cajun turkey pinwheels Green Papaya Salad 34. Simple Brownie Butter Cake Spiced Rice (stovetop) Cocoa, Orange & Peanut Cookies!! Green Papaya Salad Homemade mixed choco-bread Hummus (Chickpea Dip - Mediterranean style) Khava Poli / Mava poli / Pedha Poli Pura Masor Pitika Methi che Varan 34. Simple Brownie Butter Cake Raw Mango Chutney (कैरी चटनी) PAN DATES Milk Shake Cocoa, Orange & Peanut Cookies!! Green Papaya Salad Homemade mixed choco-bread Hummus (Chickpea Dip - Mediterranean style) Khava Poli / Mava poli / Pedha Poli Pura Masor Pitika Methi che Varan 34. Simple Brownie Butter Cake Raw Mango Chutney (कैरी चटनी) PAN DATES Milk Shake