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Kuv tau mus muab thaib qhov massama curry no coj los ua noj mas qab heev3 li. Yog leej twg nyiam curry thiab no ho sim ua thiab vim qhov massama curry no yog qhov qab tshaj plaws. Thaib tau hais tias yog ua tau es neeg tawv dawb tau noj mas yeej ua nws qaub ncaug si laws xwb. Raws li qhov xuj mas muaj li no:
มัสมั่นไก่ Chicken massaman curry
Discription
Massaman Chicken Curry - Massaman Chicken Curry is a type of food that can adapt to many types of meat such as beef, chicken or even goat as well. This menu has also been ranked as “The Most Delicious Food in the World (2012)” by the foreigner.
Ingredient.
For 2-3 person
Time: 30 minutes – 1 hour
1. 3 Chickens (1/2 kg.)
2. 4 cups Coconut milk
3. 2-3 Tbsp. Peanut
4. 1-3 Potatoes
5. 4-5 Shallots
6. 1 Tsp. Cumin
7. 1 Tbsp. Parsley
8. 5 Cloves
9. 5 Cardamon
10. 1/2 Tsp. Cinnamon
11. 1/2 Tsp. Nutmeg
12. 7-10 Dried large clove garlic
13. 3 Sliced ginger
14. 2 Tbsp. chopped lemon grass
15. 1/2 Tsp. Kaffir lime rind
16. 5-7 clove Garlic
17. 1 Tbsp. Grilled shrimp paste
18. 1 Tbsp. Fish sauce
19. 1 Tbsp. Palm sugar
20. 1 1/2 Tbsp. Tamarind juice
How to cook.
1. Smash ingredients (step 5-17) well together until smooth. Set aside.
2. Warm the pot over medium heat. Fry chili paste (turn to low heat).
3. When feel good smell from chili paste, turn to medium heat until boiling. Add coconut milk down. Add chicken and simmer until soft. Turn to low heat again. Add onion, potato, and peanut and continue simmering.
4. Season with fish sauce, tamarind juice and simmer until everything well combined and tender.
มัสมั่นไก่ Chicken massaman curry
Discription
Massaman Chicken Curry - Massaman Chicken Curry is a type of food that can adapt to many types of meat such as beef, chicken or even goat as well. This menu has also been ranked as “The Most Delicious Food in the World (2012)” by the foreigner.
Ingredient.
For 2-3 person
Time: 30 minutes – 1 hour
1. 3 Chickens (1/2 kg.)
2. 4 cups Coconut milk
3. 2-3 Tbsp. Peanut
4. 1-3 Potatoes
5. 4-5 Shallots
6. 1 Tsp. Cumin
7. 1 Tbsp. Parsley
8. 5 Cloves
9. 5 Cardamon
10. 1/2 Tsp. Cinnamon
11. 1/2 Tsp. Nutmeg
12. 7-10 Dried large clove garlic
13. 3 Sliced ginger
14. 2 Tbsp. chopped lemon grass
15. 1/2 Tsp. Kaffir lime rind
16. 5-7 clove Garlic
17. 1 Tbsp. Grilled shrimp paste
18. 1 Tbsp. Fish sauce
19. 1 Tbsp. Palm sugar
20. 1 1/2 Tbsp. Tamarind juice
How to cook.
1. Smash ingredients (step 5-17) well together until smooth. Set aside.
2. Warm the pot over medium heat. Fry chili paste (turn to low heat).
3. When feel good smell from chili paste, turn to medium heat until boiling. Add coconut milk down. Add chicken and simmer until soft. Turn to low heat again. Add onion, potato, and peanut and continue simmering.
4. Season with fish sauce, tamarind juice and simmer until everything well combined and tender.
