Beef Massaman Curry Recipe มัสมั่นเนื้อ - Hot Thai Kitchen!
Lean in 15 Massaman Curry Recipe
Melt half of the coconut oil in a large frying pan over a medium to high heat. Add the cinnamon, onion and aubergine and stir-fry for 2 minutes. Chuck in the midget trees and chilli and continue to stir-fry for another minute.
Dollop in the massaman paste and mix it through the other ingredients. Stir-fry for a further minute, stirring almost constantly, then pour in the coconut milk and simmer for 2 minutes.
While the coconut milk is simmering away, melt the remaining coconut oil in a second frying pan over a high heat. Fry the chicken for 2 minutes, browning it a little all over. Tip the chicken into the coconut curry mixture, bring it back up to the boil and simmer for 4 minutes, or until you are certain the chicken is fully cooked. Check by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits left.
Turn off the heat from under the pan and stir through the coriander, fish sauce, tamarind paste and desiccated coconut.
Serve up the mock massaman with wedges of lime.
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