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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel potatoes, boil them partly in a cooking pot for 10-15 minutes, and cut in 1 to 2-inch pieces. | 2. Allow the coconut milk to separate and you will have about two cups of thick "cream" and one cup of | 3. thin "milk". In a small saucepan bring the milk to a simmer and add the chicken or pork. If you are | 4. using beef you will need another two cups of milk. Simmer the meat until it begins to become tender | 5. (beef takes longer, hence the additional milk). | 6. Put the coconut cream in a wok and bring to a boil, add the massaman paste and "stir fry" until the | 7. flavor is brought out and maximized. Add the remaining cream and curry paste to the meat. | 8. Add the peanuts. Taste and adjust the flavor until it is (just) sweet (by adding sugar), sour and salty | 9. (by adding tamarind juice, lime juice and fish sauce). | 10. Add the remaining ingredients and cook until cooked. | 11. Note : the potatoes used in Thailand for this dish are a yellow fleshed sweet potato of the type sometimes | 12. called a yam in the US. Western style potatoes can be used, but absorb less of the sauce and flavor. | 13. The potatoes act as a "moderator" to reduce the heat of the curry, and should not be left out. | 14. You can either serve it on a bed of Thai jasmine rice, or double the amount of potato and serve it alone. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		cut	-	-	-	-
coconut milk	3	cups		1656.0	39.888000000000005	16.488	171.648
peanut	2	tablespoons	unsalted roasted	103.4775	2.9437	4.7085	8.9863
onion	5		peeled peeled	320.0	74.72	8.8	0.8
potato	5		peeled boiled	-	-	-	-
bay leaf	3			-	-	-	-
cardamom seed	5			-	-	-	-
cinnamon	1		roasted	-	-	-	-
palm sugar	2	tablespoons		-	-	-	-
tamarind paste	1	tablespoon		-	-	-	-
water	2 1/2	tablespoons		0.0	0.0	0.0	0.0
lime juice	3	tablespoons		11.3438	3.8206	0.1906	0.0318
curry paste	2 -3	tablespoons		-	-	-	-
garlic	1 -3	teaspoon	crushed	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.