Thai curry with rich coconut milk Fragrant smell of curry that is unique, sweet, oily, fragrant, mild taste, not too spicy, eaten with hot steamed rice, is liked by both Thais and foreign tourists. Let’s see how to do it.
ingredients and condiments
- 1000 grams of ground beef
- Massaman Curry Paste 200 grams
- 6 roasted cardamom pods
- Sweet Potato, peeled and sliced 600 g
- Onion, peeled, quartered 200 g
- Roasted peanuts (without shell) 80 g
- Coconut cream 1 + 1/2 cups
- 5 cups coconut milk
- Tamarind juice 100 grams
- 200 grams of coconut sugar
- 1 tbsp fish sauce
- 1/2 tbsp salt
Herbs for curry pastes and raw materials
How to make massaman curry
First, when all the machines have been prepared
Manage the pot on the stove, turn on the medium heat, put 4 cups of coconut milk first. When boiling well, put the space that we cut it. Followed by 1/4 tablespoon of salt.
Wait until the coconut milk is boiling again, then dim the light into low heat and boil, stewed, the meat is about 1 hour. Or if anyone likes the meat a bit Boil longer until you get the pandas. Once you get it, you can turn off the stove lights.
Then set a deep pan Or the pot that we will use the curry Add 1 cup of coconut milk. Once the coconut milk starts to break, then add the curry paste.
Once the curry paste is good Then scoop the space that we stewed and stir fry with curry paste Stir fry for a moment, add the potato, onion, peanuts and cardamom.
Followed by coconut milk in a meat boiler (about 1 + 1/2 cup) and then put 1 cup of coconut milk tail (including a coconut milk tail about 2 + 1/2 cups), which will get the amount Curry that is pouring with it with the meat.
Then season with sugar Tamarind juice, fish sauce, salt (the rest)
Massaman in the form of a little curry. But if anyone likes a lot of curry, then add more coconut milk But must add other ingredients as well
Stir the ingredients in the pot until well combined. and when the sugar dissolves well Then try to scoop it up and taste it to see if it’s the way you like it or not. Because even though the proportion of the ingredients is clearly numerical But maybe with each source of tamarind sour, sweet and sour are different. Or the curry paste that friends bought has different saltiness and spiciness. It might make the curry taste different, so give it a try. If there is any lack of flavor You can add more as you like. Some people may like it to be salty. Some people may like it to be sweet. Some people may like it to be sour. The portion made today will taste. Sour taste will bring a little. and there is a mellow sweetness Cut the flavor with salt at the end.