Recipe Thai Masaman Chicken, 'Gaeng Masaman Gai'
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...
Keywords
- Thai
- recipe
- Thai Masaman Chicken
- 'Gaeng Masaman Gai'
- chicken
- chili pepper
- sugar
- coconut milk
- authentic
- thailand
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Cooking tools:
- Wok
- Mason jar
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
- Serving bowl
- Stove
Ingredients
- Chicken (you can also use pork or beef), cut into the usual
- Coconut Milk
- Roasted Peanuts (unsalted)
- Peeled, Whole, Small Onions
- small potatoes, peeled and partly boiled.
- Bay leaves
- Cardamom Seeds
- Roasted cinnamon stick
- Palm Sugar
- Tamarind Concentrate Mixed with 2.5 tablespoons water
- Lime Juice
- Masaman curry paste
- Crushed Garlic (optional)
- White Rice Vinegar
- Sugar
- Cucumber, Very Coarsely chopped, or sliced
- Shallots, Chopped
- Thai Chile Peppers, Thinly Sliced
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