Add half the curry paste (see tip). Stir well to coat the chicken and onions in the paste. Fry for 1–2 minutes, or until fragrant. Add the potato ... spoon the Thai massaman curry into bowls ...

In a small bowl mix the curry paste with 1 tbsp. of water to dilute. Add to the coconut milk in a medium sized sauce pan. Stir to mix. 2. Add the chicken and potatoes, and 1/2 tsp of sea salt. Bring ...

Go in with garlic ginger paste, add the curry leaves ... Add the chicken cubes or salt to taste, then add the sugar. Cook until thick and then add in boiled potatoes. Let it cook until sauce ...

When we talk about Thai cuisine ... sugar 1 cup chicken or vegetable broth 2 tbsp sesame oil Heat the cooking oil in a large ...

Chicken cooked in coconut flavors, tamarind, potatoes and an aromatic massaman curry paste. Spoon onto a serving dish, garnish with bay leaf to give a sense of a Thai touch. Pickled ginger or cucumber ...