Full of flavors of distant places/Alon Masica, Alon Masica
Nam Restaurant is one of the most loved Asian restaurants in Tel Aviv, with authentic and great Thai food, alongside dishes with a modern interpretation.
The curry dish from Saman does require a bit of evaluation in terms of raw materials (which can be obtained today in many specialized stores and also on the shelves of the Far East in supermarkets), but after you have prepared everything you need - it is a very simple dish to prepare, comforting and indulgent just as we need it right now.
Curry Masaman of Nam/Alon Masika
Ingredients for the recipe
-
120 grams of curry puree from Saman
1 tablespoon chili oil
1 liter of coconut cream (two and a half cans)
200 ml (a cup less two tablespoons)
3 units cinnamon stick
5 units star anise
3 chopped fresh garlic cloves
4 light soy potatoes
120 grams of palm sugar
4 tablespoons tamarind sauce
1 flat spoon of salt
50 grams of whole peanuts
4 potatoes (boiled and cut into quarters)
1 white onion cut into quarters
800 grams of chickpeas cut into cubes
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Preparation
How do you make chicken saman curry?
1
Fill a pot with 150 ml of the coconut cream and add the curry puree and the chili oil. Mix on low heat until a uniform mass.
2
Add the water and the rest of the coconut cream.
3
Add the tamarind, soy, cinnamon, palm sugar, salt, garlic and anise stars and stir until boiling.
4
Add the diced chickpeas, onion, peanuts and boiled potatoes.
Close the pot and cook for 20 minutes-half an hour.
Serve with steamed jasmine rice.
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