Ingredients
- Valcom massaman curry paste
- Half Light coconut milk and half full cream coconut milk
- Chopped vegetables: pumpkin, potato and sweet potato
- Chimichurri salsa
- Onions
- Garlic
- Fried shallots
- Spring onion
- Fish sauce
- Tamarind sauce
- Ginger
Method
- Place oil in a pot or large skillet over medium high heat. Add curry paste, garlic, ginger and cook for 3 minutes until the liquid has cooked out and it's thick and fragrant.
- Add coconut milk, stir to incorporate.
- Stir in fish sauce, tamarind and sugar, stir.
- Adjust: saltiness with fish sauce, sour with tamarind and sweet with sugar. The taste should be sweet, salty and sour, with more emphasis on the sweet and sour notes. Top up with a little water if the curry seems too thick
- Serve over jasmine rice, garnished with pickled egg, Chimichurri plus optional crispy Asian shallots and spring onion
Product used in recipe
- Valcom - Valcom Curry Paste Massman
