Kung Massaman
Description
I'd like to point out that in the recipe for preparing Kang Massaman, you can use either chicken fillet or beef—whichever you prefer. 1. First, pour coconut milk into a saucepan and add the meat cut into small pieces. Once it comes to a boil, reduce the heat to minimum and simmer the meat for 1 to 1.5 hours, until tender. 2. In a frying pan or saucepan, bring the cream to a boil. Add the curry paste and mix thoroughly. Simmer over low heat for about 10 minutes, until the sauce becomes completely smooth. 3. Carefully remove the meat from the milk and transfer it to the frying pan. Mix well. 4. Transfer the meat with the paste back into the saucepan with the coconut milk. 5. Add sugar, tamarind juice, fish sauce, and salt. 6. Peel and cut potatoes and onions into medium-sized pieces. Add them to the saucepan and simmer over medium heat for about 15 minutes, until the potatoes are soft. 7. Add peanuts to the saucepan and cook for another 5 minutes. That's it—your homemade Kang Massaman is ready to serve. It's very filling, delicious, piquant, and incredibly tasty.