How to Recipe Massaman Sheep Shaman from Thailand - Gage Go Food

Halaman

    Social Items

How to Recipe Massaman Sheep Shaman from Thailand


ingredients

  • Serving: 3-4 people

The main ingredient

  • 4 lamb shanks (French)
  • 1 tbsp oil
  • 1 onion (cut into pieces)
  • 4 tablespoons Massaman Valcom Curry Paste
  • 2 cups of chicken broth
  • 400ml of TCC Santan
  • ¼ cup of dry roasted cashew nuts (finely chopped)
  • 1 long red chilli (sliced)
  • 2 tablespoons coconut sugar
  • 2-3 tbsp Squid Brand Fish Sauce
  • 2 ripe (diced) tomatoes
  • crispy fries (to be served together)
  • cilantro (for decoration)
  • dry roasted cashew nuts (for decoration)

How to Recipe Massaman Sheep Shaman from Thailand

Directions

For cooking

  1. Pre-heat oven up to 160c.
  2. Heat oil in a large, brownish pan. Remove and set aside.
  3. Saute the onion in a skillet 2-3 minutes then stir the massaman curry paste and saute for 1 minute.
  4. Add the broth, coconut milk, cashews, chili, coconut sugar, and squid fish sauce. Return the lamb shank to the skillet and bring to a boil.
  5. Cover and simmer in a heated oven for 90 minutes until the calf is soft.
  6. Serve hot decorated with fresh diced tomatoes, cilantro, and roasted cashew nuts. Accompany white rice and crispy fries.

Note: Cow sauce or chicken thighs may be used instead of lamb shanks.

How to Recipe Massaman Sheep Shaman from Thailand

How to Recipe Massaman Sheep Shaman from Thailand


ingredients

  • Serving: 3-4 people

The main ingredient

  • 4 lamb shanks (French)
  • 1 tbsp oil
  • 1 onion (cut into pieces)
  • 4 tablespoons Massaman Valcom Curry Paste
  • 2 cups of chicken broth
  • 400ml of TCC Santan
  • ¼ cup of dry roasted cashew nuts (finely chopped)
  • 1 long red chilli (sliced)
  • 2 tablespoons coconut sugar
  • 2-3 tbsp Squid Brand Fish Sauce
  • 2 ripe (diced) tomatoes
  • crispy fries (to be served together)
  • cilantro (for decoration)
  • dry roasted cashew nuts (for decoration)

How to Recipe Massaman Sheep Shaman from Thailand

Directions

For cooking

  1. Pre-heat oven up to 160c.
  2. Heat oil in a large, brownish pan. Remove and set aside.
  3. Saute the onion in a skillet 2-3 minutes then stir the massaman curry paste and saute for 1 minute.
  4. Add the broth, coconut milk, cashews, chili, coconut sugar, and squid fish sauce. Return the lamb shank to the skillet and bring to a boil.
  5. Cover and simmer in a heated oven for 90 minutes until the calf is soft.
  6. Serve hot decorated with fresh diced tomatoes, cilantro, and roasted cashew nuts. Accompany white rice and crispy fries.

Note: Cow sauce or chicken thighs may be used instead of lamb shanks.