Easy Chicken Massaman Curry (Jum's Style) Recipe by ว่างเป็นเข้าครัว By Jum
Easy Chicken Massaman Curry (Jum's Style) Cooking Instructions 1 Heat the oil in a pan. Add the curry paste and stir-fry until fragrant. Add about 1 cup of coconut milk and cook until aromatic and the oil separates. 2 Gradually add the remaining coconut milk, about half the pot. Once it comes to a boil, add the chicken. 3 While the chicken is cooking, cut the onions and potatoes, and wash the tomatoes. Set aside. 4 Simmer the chicken until it starts to cook through, then add the onions and potatoes. 5 Add the roasted peanuts and season with palm sugar, fish sauce, and tamarind paste to taste. (Taste and adjust as you like; I prefer it slightly sweet.) 6 Simmer for another 15-20 minutes, then add the tomatoes and turn off the heat. The tomatoes will continue to cook in the hot curry. 7 Serve hot with steamed rice or enjoy with roti. 1 Heat the oil in a pan. Add the curry paste and stir-fry until fragrant. Add about 1 cup of coconut milk and cook until aromatic and the oil separates. 1 Heat the oil in a pan. Add the curry paste and stir-fry until fragrant. Add about 1 cup of coconut milk and cook until aromatic and the oil separates. 2 Gradually add the remaining coconut milk, about half the pot. Once it comes to a boil, add the chicken. 2 Gradually add the remaining coconut milk, about half the pot. Once it comes to a boil, add the chicken. 3 While the chicken is cooking, cut the onions and potatoes, and wash the tomatoes. Set aside. 3 While the chicken is cooking, cut the onions and potatoes, and wash the tomatoes. Set aside. 4 Simmer the chicken until it starts to cook through, then add the onions and potatoes. 4 Simmer the chicken until it starts to cook through, then add the onions and potatoes. 5 Add the roasted peanuts and season with palm sugar, fish sauce, and tamarind paste to taste. (Taste and adjust as you like; I prefer it slightly sweet.) 5 Add the roasted peanuts and season with palm sugar, fish sauce, and tamarind paste to taste. (Taste and adjust as you like; I prefer it slightly sweet.) 6 Simmer for another 15-20 minutes, then add the tomatoes and turn off the heat. The tomatoes will continue to cook in the hot curry. 6 Simmer for another 15-20 minutes, then add the tomatoes and turn off the heat. The tomatoes will continue to cook in the hot curry. 7 Serve hot with steamed rice or enjoy with roti. 7 Serve hot with steamed rice or enjoy with roti. 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 Peach Cobbler Rosemary-Garlic Pork Chops w/ Basil & Parmigiano Pineapple Pork Tacos My Mother's 75th birthday cake, Apple spice cake Chicken & Rice with Black Beans Peach Cobbler Rosemary-Garlic Pork Chops w/ Basil & Parmigiano Pineapple Pork Tacos My Mother's 75th birthday cake, Apple spice cake Chicken & Rice with Black Beans Eggs And Coconut On SunDried Pesto Top Parmesan Puff Pizza The Best Rice Krispy Treat Recipe! Vanilla Cheesecake with Cream Cheese Chocolate Mousse and White Vanilla Cream Topping Orange kooloorakia with olive oil Spearmint dressing Mini blueberry pies Tangerine cake with hazelnuts and chocolate chunks Saucy Tomato Beef Keema (non-curry) - Mince Peach Cobbler Chicken stock Eggs And Coconut On SunDried Pesto Top Parmesan Puff Pizza The Best Rice Krispy Treat Recipe! Vanilla Cheesecake with Cream Cheese Chocolate Mousse and White Vanilla Cream Topping Orange kooloorakia with olive oil Spearmint dressing Mini blueberry pies Tangerine cake with hazelnuts and chocolate chunks Saucy Tomato Beef Keema (non-curry) - Mince Peach Cobbler Chicken stock