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Before you jump to Thai Massaman Curry recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
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Believe it or not, beans are really awesome for your heart health. Sure, the after-effects of consuming beans might not be the best for your nose, but they are extremely healthy for you. This doesn’t mean that the simple act of eating beans will neutralize the effects of other unhealthy foods you might be consuming. What we are saying is that subbing in pinto beans or edamame for the chicken on your green salad or eating a soy burger in place of a beef hamburger is a superb idea. Luckily, beans are super tasty and you never know…you might not even miss consuming real chicken or beef.
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We hope you got benefit from reading it, now let’s go back to thai massaman curry recipe. To make thai massaman curry you only need 23 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Thai Massaman Curry:
- You need 350 g Chicken Meat (cut into pieces)
- Provide 300 g Potatoes (diced)
- Prepare 4 Tbsp Cooking Oil
- Prepare 1 Tbsp Tamarind Paste (soaked in 1/2 cup warm water)
- You need 1 cup Coconut Milk
- Use 1-2 Tbsp Palm Sugar
- Take [Marinade]
- Take 2 pinches Salt (or more)
- Provide 1/2 tsp White Pepper (or more)
- Provide [Massaman Spice Mix] - ground well
- Use 1 pc Cinnamon Stick
- Use 5 pc Cardamom Pods
- You need 5 pc Cloves
- Use 5 pc Black peppercorns
- Prepare 1 tsp Cumin Seeds
- Prepare [Curry Paste] - processed in a blender
- Get 30 g Red Chillies (deseed)
- Provide 30 g Green Chillies (deseed)
- Use 40 g Garlic
- Provide 40 g Shallots
- Get 20 g Finger
- You need 20 g Galangal
- Use 1 tsp Shrimp Paste
Steps to make Thai Massaman Curry:
- MARINADE; season the Chicken with Salt and Pepper and set aside for 30 minutes or more.
- CHICKEN: heat 4 Tbsp of Cooking Oil until hot. Sauté the Spice Mix for 1 minute. Then add the Chicken and coat well. Cook the Chicken until brown all over.
- PASTE & POTATOES: add the Curry Paste and Potatoes. Mix well and cook until the oil separates.
- LIQUIDS: then add in the Coconut Milk, Tamarind Juice, Palm Sugar and mix well. Bring it to a simmer and cover with a lid. Cook for 10 minutes, stirring the bottom occasionally.
- FINISH: after 10 minutes, remove the lid, and continue to cook until the gravy thickens. Garnish with Fresh Coriander Leaves and serve with rice.
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