Compliments of the website importfood.com which states: “The “massaman” indicates that the recipe is of a “musselman” or Islamic origin. It probably owes something to early Portuguese influences, and is similar in concept to the “sour and hot” Goan-style vindaloo dishes. By Thai standards this is usually a fairly mild curry.” Begin planning your menu and preparing the ingredients the
day before.
Ingredients: [‘chicken’, ‘coconut milk’, ‘roasted peanuts’, ‘white pearl onions’, ‘yukon gold potatoes’, ‘bay leaves’, ‘cardamom seeds’, ‘cinnamon stick’, ‘palm sugar’, ‘tamarind paste’, ‘water’, ‘lime juice’, ‘curry paste’, ‘garlic’, ‘fish sauce’, ‘jasmine rice’, ‘rice vinegar’, ‘sugar’, ‘cucumbers’, ‘shallot’, ‘thai red chili pepper’]
Quantity of Ingredients: [“1 lb chicken, cut into bite sized pieces (pork, tofu or beef can be substituted)”,”3 cups coconut milk”,”2 tablespoons roasted peanuts (unsalted)”,”5 white pearl onions, peeled and left whole “,”3 medium yukon gold potatoes, peeled and parboiled “,”3 bay leaves”,”5 cardamom seeds”,”1 inch piece roasted cinnamon stick”,”2 tablespoons palm sugar”,”1 tablespoon tamarind paste, mixed with “,”2 1/2 tablespoons water”,”3 tablespoons lime juice”,”2 -3 tablespoons masaman curry paste (*see u003ca hrefu003d”https://www.geniuskitchen.com/recipe/massamun-curry-paste-41591″”u003eMassamun Curry Pasteu003c/au003e)””
Number of Servings: 1 teaspoon fish sauce””
Steps: thai jasmine rice