In a wok heat the remaining undiluted coconut milk and stir over medium heat until thick and oily. Add Masaman curry paste and fry until fragrant. Add meat, potatoes, onions, fish sauce, lime juice ...

Lightly brown the meat in oil, remove and drain. Heat oil, fry curry paste until it separates. Add beef, coconut milk, nampla, sugar and lemon juice and simmer until cooked and thickened.

2. Heat the corn oil in a pan over a low heat and add the Thai masaman curry, then stir in the coconut milk. Season with fish sauce, salt, oyster sauce, Thai tamarind pulp, Thai palm sugar and ...

KUALA LUMPUR: Malaysian chicken curry (pic) tops the list of TasteAtlas’ 50 Best Stews in the world. The online food platform, described as an encyclopaedia of flavours, announced the ranking on ...