Thai Chicken & Vegetable Curry
This aromatic and flavorful Massaman Curry recipe combines tender chicken chunks with hearty potatoes and sweet butternut squash in a rich and creamy coconut milk sauce. Infused with traditional Thai spices and herbs, this dish offers a perfect balance of savory and spicy flavors that will warm your soul with each delicious bite. Serve this comforting curry with fragrant Thai rice for a satisfying and memorable meal experience.
— Constant Cookbook
Ingredients
- 2-3 large chicken breast fillets, cut into bite-size chunks
- 4-5 medium potatoes, peeled and chopped into 2cm/1in cubes
- 500g butternut squash, peeled and chopped into 2cm/1in cubes
- 6 shallots, chopped
- 100g massaman curry paste
- 2 x 400ml coconut milk
- 25ml sunflower oil
- 6 kaffir lime leaves
- 4 thai aubergines, quartered
- fish sauce (to taste)
- 25 leaves (approx) thai basil
- 4-6 red thai chilis, whole
Instructions
- Par-boil potatoes until tender, and place to one side
- Heat sunflower oil in wok and add shallots, cook until soft then add massaman curry paste and mix
- Add one tin of coconut milk and mix with the paste and shallots until uniform colour. Bring to a simmer and then add butternut squash. Cook for 10-15 min, stirring occasionally, until squash chunks are tender
- Add second tin of coconut milk, and mix until uniform colour. Bring back to a simmer and then add thai aubergine and chicken. Cook for about 5 mins until the chicken is just cooked through.
- Add potatoes, kaffir lime leaves, whole red chilis and fish sauce to taste. Cook for a further 5 mins and then take off the heat. Add thai basil and mix well. Serve with thai fragrant rice.
Yield
Serves 6
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