INGREDIENTS
1/4 cup coconut cream
4 oz Massaman curry paste
2 13.5 cans of coconut milk
1 cup chicken stock
4 tbsp seedless tamarind paste
1/4 cup fish sauce
1 tsp and 2 tsp palm sugar
2 quarts vegetable oil for frying (or use an air fryer)
2 quarts crinkle-cut frozen fries
For serving
fried garlic
roasted peanuts
chopped green onion, green parts only
chopped fresh cilantro
Thai green peppercorns
DIRECTIONS
In a medium pot, heat the coconut cream over medium heat, add the Massaman curry paste, and stir well to incorporate. Cook the mixture until it's fragrant. Add the coconut milk, chicken stock, tamarind paste, fish sauce, and palm sugar and bring to a boil. Once the sugar's dissolved, remove it from the heat and let it cool. The Massaman curry sauce can be stored in an airtight container in the fridge for up to three days. Air fry the frozen fries until golden brown and crispy, or in a Dutch oven or heavy-bottomed pot heat the vegetable oil to 375 degrees. Fry the frozen fries for five to seven minutes, until golden brown and crispy. transfer to a baking sheet lined with paper towels to blot out excess oil. Warm the Massaman curry sauce in a saucepan on the stove or in the microwave. Ladle about a quarter to half a cup of the Massaman curry sauce into your bowl(s), depending on the size. Pile the cooked fries on top of the sauce, and drizzle some more sauce on top of the fries. Top with fried garlic, roasted peanuts, green onions, cilantro, and Thai green peppercorns and serve immediately.
