chicken massaman curry
Dinner
Chicken Massaman Curry
A mellow Thai curry made with tender chicken, potatoes, and peanuts in a creamy, spiced coconut sauce. Massaman is sweet, tangy, and less spicy—great for those who enjoy milder curries.
Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons curry paste
- 1 (3/4 inch thick) slice ginger, minced
- 1 1/4 pounds skinless, boneless chicken breast meat - cubed
- 3 tablespoons brown sugar 3 tablespoons fish sauce
- 3 tablespoons tamarind paste 1/3 cup peanut butter
- 3 cups peeled, cubed potatoes 1 (13.5 ounce) can coconut milk 3 tablespoons fresh lime juice
Directions
- Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
- Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.
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