Massaman Curry Recipe by cookpad.japan
Cooking Instructions 1 Cut the chicken into cubes, rub in the finely chopped ginger, and let it sit for about 15 minutes. 2 Boil the potatoes with the skin on until tender. Peel the skin, cut into cubes, and deep fry them. 3 In a pan over low to medium heat, simmer 1/4 of the coconut cream and curry paste. Pour in the remaining coconut cream gradually until the oil starts to separate. 4 Once the oil comes out, add the chicken, and swirl in the ☆ seasonings. 5 Add the coconut milk (coconut cream+water), and simmer it for 10-15 minutes. 6 Add the potatoes, roasted cardamom, bay leaves, and cinnamon stick. Once the curry starts to thicken, add the roasted peanuts and turn off the heat. 1 Cut the chicken into cubes, rub in the finely chopped ginger, and let it sit for about 15 minutes. 1 Cut the chicken into cubes, rub in the finely chopped ginger, and let it sit for about 15 minutes. 2 Boil the potatoes with the skin on until tender. Peel the skin, cut into cubes, and deep fry them. 2 Boil the potatoes with the skin on until tender. Peel the skin, cut into cubes, and deep fry them. 3 In a pan over low to medium heat, simmer 1/4 of the coconut cream and curry paste. Pour in the remaining coconut cream gradually until the oil starts to separate. 3 In a pan over low to medium heat, simmer 1/4 of the coconut cream and curry paste. Pour in the remaining coconut cream gradually until the oil starts to separate. 4 Once the oil comes out, add the chicken, and swirl in the ☆ seasonings. 4 Once the oil comes out, add the chicken, and swirl in the ☆ seasonings. 5 Add the coconut milk (coconut cream+water), and simmer it for 10-15 minutes. 5 Add the coconut milk (coconut cream+water), and simmer it for 10-15 minutes. 6 Add the potatoes, roasted cardamom, bay leaves, and cinnamon stick. Once the curry starts to thicken, add the roasted peanuts and turn off the heat. 6 Add the potatoes, roasted cardamom, bay leaves, and cinnamon stick. Once the curry starts to thicken, add the roasted peanuts and turn off the heat. 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 Ladybirds Home Made Strawberry Ice Cream . Corn, Avocado and Tomato Salad Homestyle Meatloaf Fried rice Potato Salad Ladybirds Home Made Strawberry Ice Cream . Corn, Avocado and Tomato Salad Homestyle Meatloaf Fried rice Potato Salad Mike's Crispy Chicken Fried Steak & Eggs Persimmon & Mandarin Orange No-Bake Tart Crispy and Flaky Rice Flour Cookies Kanya's Roasted Pork Noodles Chocolate Banana Ice Cream Chocolate-Covered Cookie Dough Egg Banana Bread/Cake Extra Special Fresh Green Beans Green Mexican Rice Carrot Bread/Cake Mike's Crispy Chicken Fried Steak & Eggs Persimmon & Mandarin Orange No-Bake Tart Crispy and Flaky Rice Flour Cookies Kanya's Roasted Pork Noodles Chocolate Banana Ice Cream Chocolate-Covered Cookie Dough Egg Banana Bread/Cake Extra Special Fresh Green Beans Green Mexican Rice Carrot Bread/Cake