Serves: 4 Prep Time: 10 minutes Cooking Time: 30 minutes
This Massaman recipe came from the writing on the Massaman paste tub but I did make some subtle changes. For instance: I didn’t have the tamarind paste and I couldn’t be bothered squeezing a lemon, but it still tasted as good as when I have it at my local Chinese restaurant.
- 50g Massaman curry paste (for a milder curry use 25g)
- 1 tbsp Vegetable/Canola Oil
- 400ml can coconut milk
- 200g meat/chicken diced
- 150g cubed potatoes
- 50g chopped onions
- 15g peanuts chopped & roasted
- Maybe a little extra water to cook the potatoes
- 3 tsp brown sugar
- 1 tsp tamarind extract
- Taste and season as required
- 150g white rice
- Stir-fry the Massaman paste with the oil and 2 tbsp water; keep stirring until the paste is dissolved.
- Then add 240ml coconut milk and bring to boil, simmer for 1 minute.
- Then add the diced chicken and the rest of the coconut milk, and bring back to boil.
- Add the potatoes, onions and peanuts and cook until potatoes are softened (ca. 20 mins)
- Stir in the sugar and tamarind*, cook for 1 minutes, then taste and season as required.
- I also added a handful of chopped Chinese Leaf just before point 4.
- Served with cooked white rice
Serves: 3 – – – – – – – – Prep Time: 10 minutes – – – – – – – – Baking Time: 2x 15 minutes
Hasselback is a cooking method in which potatoes or other items are sliced not-quite-all-the-way through in thin, even layers, which can be stuffed or topped with additional flavourings. It’s a way of creating more surface area for flavours and creating additional texture. As a technique, it’s nothing new.
They look good and makes a nice accompaniment or a lovely starter.
You don’t have to use 3 different potatoes, you can just use one type.
- 1x (150-200g) White Potato
- 1x (150-200g) Red Potato
- 1x (150-200g) Sweet Potato
- 3 tbsp melted Butter
- 1 tbsp Olive Oil
- 3 cloves Garlic, crushed
- ½ tsp ground Paprika
- Salt and ground Black Pepper to taste
- 1 tbsp chopped Fresh Parsley
- Preheat Air Fryer to 180°C and set timer to 30 minutes.
- Slice each potato evenly across entire length making roughly ¾cm to ½cm slices, but make sure the knife only cuts through to the bottom ½cm, keeping the bottom of the potato intact. (Trick: use 2 chopsticks, one either side of the potato, to cut down on, thus making sure to cut evenly low).
- Combine butter, olive oil, garlic, and paprika in a small bowl. Brush some of the mixture over each potato and into the slits. Season with salt and pepper.
- Place potatoes in the air fryer basket and bake for 15 minutes open the Fryer (when prompted to turn), brush potatoes again with butter mixture, making sure to get it down into the fanned out slices. Continue baking until potatoes are cooked, another 15 minutes.
- Remove potatoes from the basket and brush with any remaining butter mixture. Sprinkle with chopped parsley and serve immediately.
PER SERVING: 317 Kcals
|Total Fat 16.6g
||Total Carbohydrate 39.7g