Easy Massaman Curry Recipe

Serves: Four
Prep time: 20 minutes
Complete time: 45 minutes INGREDIENTS eight cups|1850 ml coconut cream 
1 cup|250 grams massaman curry paste 
¼ cup|40 grams palm sugar or coconut sugar
2 tablespoons shrimp paste  
Four items star anise 
2 cinnamon sticks
½ (Three-Four pound|1360 gram) hen, reduce into 5 items  
2 russet potatoes, peeled and reduce into 2-inch items 
1 giant yellow onion, roughly chopped 
¾ cup|100 grams peanuts 
¼ cup|50 grams granulated sugar
¼ cup|60 ml fish sauce 
freshly floor black pepper, to style 
freshly floor white pepper, to style 
kosher salt, to style 
6 tablespoons|100 grams tamarind paste
jasmine rice, to serve DIRECTIONS Warmth 1 cup|250 ml of the coconut cream in a big saucepan over excessive till it’s barely lowered, about 2 minutes. Cut back the warmth to medium and add the curry paste, breaking it up with a picket spoon or whisk. Improve the warmth to medium-high, then add the palm sugar or coconut sugar and shrimp paste. Hold including coconut cream 1 cup|250 ml at a time till the curry sauce is boiling and aromatic and the sugar and shrimp paste have dissolved, about 10 minutes. Cut back the warmth to a simmer whereas persevering with to slowly add the remainder of the coconut cream.  Proceed to prepare dinner, stirring continuously, till the curry sauce is thick, 10 to 15 minutes. Improve the warmth to excessive, then add the star anise, cinnamon sticks, and the hen. Deliver the combination to a boil, then add the potatoes and scale back the warmth to a simmer. Add the onions and peanuts and prepare dinner, uncovered, over a low simmer till the hen is cooked by way of and the potatoes are tender, about 25 minutes. Season with sugar, fish sauce, each peppers and salt to style. Add the tamarind paste, season to style as soon as extra, and stir to mix. Serve instantly over rice. Get recipes like this and extra within the Munchies Recipes e-newsletter. Enroll right here.

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