Order Ingredients
Main Ingredients
- 1 sachet - Mae Ploy Massaman Curry Paste
- 1 can - Chaokoh Coconut Milk
- 350 grams - Chicken Thighs
- 200 grams - Potato
- 100 grams - Onion
- 2 tablespoons - Roasted Peanut
- 1 tablespoon - Fish Sauce
- 1 tablespoon - Palm Sugar (OR Granulated White Sugar)
- 1 tablespoon - Tamarind Paste
- 3 tablespoons - Oil
Order Ingredients
Directions for Use
Step 1:Heat oil in a frying-pan over medium high heat. Add the Massaman curry paste into the pan.
Step 2:Shake the canned coconut milk a few times before use. Pour 2/3 can of coconut milk into the pan. Stir to combine well. Slowly bring to a boil.
Step 3:Add Chicken thighs into the pan, followed by potatoes and onion. Then add 250 ml water into the Chaokoh can to dilute the richness of the rest of coconut milk. Pour the milk mixture into the pan. Let it cook for 15 minutes.
Step 4:Add roasted peanut, fish sauce, tamarind paste, and palm sugar (in this sequence) into the pan. Stir to combine well and turn off the heat. Ready to serve with steamed rice.