Anna’s Massaman–Curry Recipe

 butter, creamy

1 tablespoon sugar
1 tablespoon vinegar
4 tablespoons fish sauce
100 g of peanuts (to taste less)
4 m.-wide potato (n)
3 cm ginger, fresh
½ bunch cilantro, fresh
1 stalk lemongrass
Oil, for frying

  

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Preparation
The chicken breast cut into thin strips, cut the onions into rings, peel the potatoes and cut into 1cm cubes, peel the ginger and finely chop the stalks lemon grass cut into three pieces.
Chop the cilantro as well, while stems and roots, if necessary (not every bunch coriander there when, but they can be eaten safely) disconnect from the leaves coarsely. This need not be perfectly accurate, the stems and roots gare I only usually with longer, so they are soft.
Heat oil in a wok, fry meat strips. Add potato cubes and fry briefly. Pour in the coconut milk. Curry paste, peanut butter, sugar, vinegar, fish sauce, peanuts, ginger, lemon grass, stems and roots of coriander and cook admit about 40 minutes with frequent stirring. If too much liquid evaporates and the potatoes in the curry may bind strongly to add some more water or broth.
At the end of the cooking time to fish out the lemon grass, spring onions, mix, let simmer again about 5 minutes, then add the cilantro and serve.

We can usually there is Anna’s pan Naan (recipe is in my user profile). While this is not at all Thai, but tastes do absolutely fantastic.
Working time: 20 min
Difficulty: Normal