Things You Can Do To Massaman Curry

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Before you jump to Massaman Curry recipe, you may want to read this short interesting healthy tips about Below Are A Few Simple Explanations Why Consuming Apples Is Good.

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Now the question becomes, precisely why are these kinds of vitamins and minerals essential? As I am sure you know, research is being carried out all the time and there have been studies that have been done that show that apples can reduce some cancer risks. By eating apples you can actually reduce your chances of getting breast or lung cancer. Just that one element should really be enough reason for everybody to start eating apples.

I am hoping I have revealed some good information that revealed why apples are so good for you. The benefits we covered are just a handful of of the benefits that eating apples can offer. All the benefits would take us to much time to include in this article, nevertheless the information is out there. I hope that the next time you go to the food store you find yourself getting plenty of apples. These apples can lead to helping you to live a longer as well as healthier life.

We hope you got benefit from reading it, now let’s go back to massaman curry recipe. To make massaman curry you only need 13 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Massaman Curry:

1. Use 200 grams Chicken (thigh with skin on or breast) whichever you prefer
2. Prepare 1 piece Ginger
3. Get 1/2 Potatoes
4. Get 50 grams Massaman curry paste
5. Take 240 ml Coconut cream
6. Prepare 1 total of 240 ml Coconut cream 30 ml + water 210 ml
7. You need 2 tbsp Roasted peanuts
8. Take 3 grains Roasted cardamon seeds
9. You need 2 leaves Roasted bay leaf
10. Provide 1 stick Roasted cinnamon
11. Use 2 tbsp ☆ Fish sauce
12. Take 2 tbsp ☆ Palm sugar ※ Or light or dark brown sugar
13. You need 2 tbsp ☆ Tamarind paste

Instructions to make Massaman Curry:

1. Cut the chicken into cubes, rub in the finely chopped ginger, and let it sit for about 15 minutes.
2. Boil the potatoes with the skin on until tender. Peel the skin, cut into cubes, and deep fry them.
3. In a pan over low to medium heat, simmer 1/4 of the coconut cream and curry paste. Pour in the remaining coconut cream gradually until the oil starts to separate.
4. Once the oil comes out, add the chicken, and swirl in the ☆ seasonings.
5. Add the coconut milk (coconut cream+water), and simmer it for 10-15 minutes.
6. Add the potatoes, roasted cardamom, bay leaves, and cinnamon stick. Once the curry starts to thicken, add the roasted peanuts and turn off the heat.

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