chicken massaman curry
(1 rating)
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Again, I LOVE Thai cuisine, enough so to take a cooking class in it. This was the entree that we learned. . .
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(1 rating)
yield
6 serving(s)
prep time
20 Min
cook time
1 Hr 20 Min
method
Stove Top
Ingredients For chicken massaman curry
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jasmine rice
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13 1/2 ozcoconut milk
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4 ozmassaman curry paste
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2 1/2 lbchicken pieces (preferably flat, like thighs or boneless breasts)
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1 lbpeeled and cubed potatoes
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8 ozyellow or white pearl onions
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3 Tbspfish sauce
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2 Tbsptamarind paste
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3 Tbsppalm or brown sugar
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1/3 cpeanuts, dry roasted, coarsely chopped
How To Make chicken massaman curry
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1Prepare rice according to package directions.
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2Scoop the cream from the top 3/4 cup of the coconut milk and put it in a large heavy bottom pot along with the curry paste. Heat until bubbly and the fat separates from the coconut.
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3Add the chicken and stir to coat with the curry paste. Add remaining coconut milk and enough water to just cover the meat.
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4Bring to a boil, then simmer covered until the meat
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5is almost tender (probably an hour for chicken). Add potatoes and onions with about 2 tablespoons of fish sauce. Cook until vegetables are tender.
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6Season with tamarind, sugar, and fish sauce until you achieve the desired balance.
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7Add peanuts and serve over Jasmine rice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Chicken Massaman Curry:
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