Thai Massaman Curry

Ingredients

• Poultry 1 piece
• Potato 30 oz
• Coconut Milk 25 fl oz
• Thai Bird's Eye Chili 3 pieces
• Vegetable Oil 0 fl oz
• Onion 1 head
• Ginger 0 oz
• Garlic 2 cloves
• Chicken Broth 10 fl oz
• Lemongrass 3 pieces
• Turmeric 2 spoons
• Cashew 5 oz
• Ground coriander 1 tablespoon
• Black Cumin (Cumin) 2 spoons
• Cardamom ½ spoons
• Tamarind Paste 1 tablespoon
• Lime 1 piece
• Shrimp 2 spoons
• Fish Oil 0 fl oz
• Raw cane sugar 2 spoons

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Heat vegetable oil in a wok.

Step 3

Sauté the diced onion and sliced chili on high heat.

Step 4

Add the minced garlic and ginger. Sauté for 1–2 minutes, just to release their aroma.

Step 5

Then add lemongrass, bay leaf, turmeric, cashews, coriander, cumin, and cardamom.

Step 6

Add the broth, tamarind sauce, shrimp paste, fish sauce, lime juice, and sugar. Stir and bring to a boil.

Step 7

Add the chicken cut into large pieces and stir to coat the meat with the sauce.

Step 8

Pour in the coconut milk and add the coarsely chopped potatoes. Stir, bring to a boil, and then reduce the heat to low. Cook for 30–40 minutes, stirring occasionally.

Step 9

Add the coarsely chopped potatoes, stir, bring to a boil, and then reduce the heat to low.

Step 10

Cook for 30–40 minutes, stirring occasionally.