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Before you jump to Massaman Curry recipe, you may want to read this short interesting healthy tips about Here Are Some Simple Explanations Why Consuming Apples Is Good.
Everyone has heard the words “an apple a day will keep the doctor away”, nevertheless the question is, is this really a true statement. Many individuals have lived with this viewpoint for many years, and they additionally pass this on to their children. This thought is known all over the world and people just take it as fact without knowing if this is actually true. In our research we have discovered why you are told to eat an apple a day and we’ll be discussing that with you here.
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And now you recognize why individuals tell you that you should eat an apple every day. In this article we just discussed some of the benefits of eating an apple a day. You will be able to locate many more benefits for your health in relation to apples. I am hoping that the the very next time you go to the food store you wind up getting plenty of apples. These apples can wind up helping you to live a longer and also healthier life.
We hope you got benefit from reading it, now let’s go back to massaman curry recipe. To make massaman curry you need 13 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Massaman Curry:
- You need 200 grams Chicken (thigh with skin on or breast) whichever you prefer
- You need 1 piece Ginger
- Get 1/2 Potatoes
- Use 50 grams Massaman curry paste
- Get 240 ml Coconut cream
- Prepare 1 total of 240 ml Coconut cream 30 ml + water 210 ml
- Prepare 2 tbsp Roasted peanuts
- Take 3 grains Roasted cardamon seeds
- Prepare 2 leaves Roasted bay leaf
- Provide 1 stick Roasted cinnamon
- Provide 2 tbsp ☆ Fish sauce
- Take 2 tbsp ☆ Palm sugar ※ Or light or dark brown sugar
- You need 2 tbsp ☆ Tamarind paste
Steps to make Massaman Curry:
- Cut the chicken into cubes, rub in the finely chopped ginger, and let it sit for about 15 minutes.
- Boil the potatoes with the skin on until tender. Peel the skin, cut into cubes, and deep fry them.
- In a pan over low to medium heat, simmer 1/4 of the coconut cream and curry paste. Pour in the remaining coconut cream gradually until the oil starts to separate.
- Once the oil comes out, add the chicken, and swirl in the ☆ seasonings.
- Add the coconut milk (coconut cream+water), and simmer it for 10-15 minutes.
- Add the potatoes, roasted cardamom, bay leaves, and cinnamon stick. Once the curry starts to thicken, add the roasted peanuts and turn off the heat.
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