INGREDIENSER2 tablespoons vegetable oil3 tablespoons curry paste 2 cm thick slice of ginger (minced) 500 grams of chicken thigh files (cubed) 3 tablespoons brown sugar 3 tablespoons fish sauce 3 tablespoons tamarind paste 5 tablespoons peanut butter 3 cups peeled, cubed potatoes 1 can coconut milk 3 tablespoons fresh lime juice | ||
TILLAGNING1. Prepare the chicken and ginger2. Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes. 3. Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. 4. Cook the rice while the massaman curry is simmering. 5. Add the lime juice to the massaman curry and cook for an additional 5 minutes before serving. |
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