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CURRY MASSAMAN

Written By Thursday, January 30, 2020 Edit

Peel the ginger, shallots and garlic. Chop. Split the lemongrass stem to release the soft bulb 7 cm. Chop it. Toast the whole spices dry in a hot pan, to bring out the aromas.

Peel the ginger, shallots and garlic. Chop. Split the lemongrass stem to release the soft bulb 7 cm. Chop it. Toast the whole spices dry in a hot pan, to bring out the aromas.

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