Massaman Curry

Massaman curry is kind of unique among the various Thai curries curry because it is more like the Indian curry spice used primarily for seasoning dried. Chicken is the most popular meat in this curry in the West, but usually use beef in Thailand.

Massaman Curry
  1. 1 / 4 kg beef
  2. 1 / 2 cup coconut milk
  3. 1 tablespoon curry paste masaman
  4. 1 cup red onion
  5. 1 cup potatoes
  6. 1 / 2 tablespoon salt
  7. 2 tablespoons sugar
  8. 1 tablespoon sour
  9. 2 pinches cardamom
  10. 1 / 4 cup cashews
  11. 1 cinnamon stick
  12. 2 bay leaves 
How to cook:
  1. Peel and cut potatoes into large pieces, 1 "x 1" x 1 ".
  2. If you want to have Masaman for several days, cut some potatoes greater. So, when you heat it for later, not too small pieces of potato.
  3. Cut of  beef and onion into same size. You can substitute beef with chicken or lamb according to your taste.
  4. Rehead beef with coconut milk for a while until warm and stir.
  5. When you see red oil bubbling up (about 5 minutes), add meat and stir to cover the meat with curry.
  6. Add half a cup of water or simply cover all the meat.
  7. Add remaining ingredients, except potatoes, onions and cashews.
  8. Simmer for 1 / 2 hours or until beef more tender. Add the potatoes, onions and cashews.
  9. Simmer for 20 minutes. lift
Massaman Curry was ranked first in the world's most delicious food from the site CNNgo


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