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Shop requirements:
1 Bouillon cube
1 full tetrabrik (250 ml) coconut milk
1 full package of massaman curry paste
1 tablespoon of fish sauce
3 tablespoons of coconut oil
4 cups of jasmine rice
Other requirements:
3 small onions
2 tablespoons of salted peanuts
4 medium-sized potatoes
Half kg of chicken meat cut into cubes
Preparing rice:
put the 4 cups of rice in a pot
First we will wash the rice:
Fill the pot with water until the rice is well under
Rotate well with the pot
Drain the water
Repeat this.
Now we can cook the rice:
Put water in the pot again until the rice is about 3/4 cm under water
Place the pot on a high heat
Wait until the water boils
Lower the fire to a small fire
Allow the rice to continue cooking until all water has been absorbed. Then the rice is ready.
While the rice is boiling:
Boil potatoes
Peel the potatoes. Cut each potato into a few smaller pieces
Wash the potatoes.
Fill a pot with 3/4 of water and bring to a boil.
Do not let the potatoes be done! Cook only 10 minutes!
While the potatoes are cooking:
Make the curry
Clean the onions. Cut them in two.
Cut each part into slices now.
Keep the onions ready for later in a bowl.
Put a wok pan or an ordinary deep pan on a hot fire
Add the 3 tablespoons of coconut oil. Wait until the coconut oil has melted, but do not wait too long otherwise the oil will burn.
Add the cut onions to the pan.
Let the onions simmer slightly until they are translucent. Do not wait until they tan!
Add the massaman curry paste to the pan.
Add the coconut milk to the pan. Stir well.
Add the half-cooked potatoes.
Add the stock cube.
Add the chicken.
Add the fish sauce.
Let the whole stew well now.
The dish is ready when the potatoes are cooked (but do not yet fall apart).
Serve:
Fill a small bowl (10 to 12 cm in diameter) with rice. Turn it around in the middle of a deep plate.
Now you have a nice ball of rice.
Fill the plate with the curry around the rice and ... ready!