Ingredients
50 g chopped chicken/ beef
1 bowl coconut milk
1 tbsp massaman curry paste
1 cup boiled potatoes – cut in 3 cm. chunks
Seasoning
1 tsp palm sugar
2 tsp fish sauce
1 tbsp tamarind paste
Preparation
1. Boil 2 cooking spoons of the coconut milk in the wok over low heat until oil appears on the surface.
2. Add curry paste and stir for 1 minute or until fragrant.
3. Add chicken and cook until it turns white. Then coconut milk and bring to a boil. Add the vegetables, palm sugar, fish sauce and tamarind puree. Let it boiling until thicken.
