BE Massaman curry paste 70g.
Chicken Thighs 400g.
Fish Sauce 4 Tbsp.
Salt 1/4 Tsp.
Sugar 1 1/2 Tbsp.
Onion 1 head.
Potato 1 head.
BE Coconut 400ml.
VG oil 1 1/2 Tbsp.
Peanut 40g.
Water 200ml.
Cooking Steps
Preparation
1. Heat vegetable oil in a saucepan and stir-fry the Massaman curry paste until aroma develops. Add in half on the coconut cream until some oil separates on top of the surface.
2. Add the remaining coconut cream and 200ml of water, stir and bring to a boil.
3. Add the chicken, the parboiled potatoes, onions and let it simmer until cooked though (15-20min)
4. Season with sugar, fish sauce and salt.
5. Add the crushed peanuts before turning off the heat and serve with Thai jasmine rice or traditional roti bread.
Chef S Tip
Serve with Thai jasmine rice or traditional roti bread.
