Massaman Thai Curry
Transport your taste buds to Thailand with this aromatic and flavorful Massaman curry. Creamy coconut milk, tender chicken, hearty potatoes, and a medley of spices come together to create this vibrant dish. The subtle heat from the curry paste is balanced by the sweetness of coconut milk, while the crunchy peanuts add a delightful texture. Whether you prefer a milder or spicier curry, this recipe can be tailored to suit your taste preferences. Serve this delicious curry with fragrant basmati rice for a complete and satisfying meal.
— Constant Cookbook
Ingredients
- 1 Can Coconut Milk
- 500g Diced Chicken Breast (or optionally, a mix of chicken and cooked prawns)
- 600g Potatoes, peeled and cubed
- 1 small packet salted peanuts
- 1-3 tsp Bart's Massaman Curry Paste (can be substituted with any red curry paste for a slightly different taste)
- A splash of thai fish sauce (optional)
Instructions
- In a large deep frying pan, gently heat the coconut milk with the curry paste and bring to the boil. For a milder curry use 1-2 tsp, for a hotter curry use more.
- Add the diced chicken breast, cubed potatoes and peanuts and simmer until the potato is soft and the chicken cooked. If using prawns, add these for the last 5 minutes of cooking or they will shrink.
- Add a splash of thai fish sauce for an authentic flavour and serve with basmati rice.
Yield
Serves 4
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