chicken massaman curry
(1 RATING)
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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prep time
20 Min
cook time
1 Hr 20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- - jasmine rice
- 13 1/2 ounces coconut milk
- 4 ounces massaman curry paste
- 2 1/2 pounds chicken pieces (preferably flat, like thighs or boneless breasts)
- 1 pound peeled and cubed potatoes
- 8 ounces yellow or white pearl onions
- 3 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 3 tablespoons palm or brown sugar
- 1/3 cup peanuts, dry roasted, coarsely chopped
How To Make chicken massaman curry
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Step 1Prepare rice according to package directions.
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Step 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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Step 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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Step 4Bring to a boil, then simmer covered until the meat
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Step 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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Step 6Season with tamarind, sugar, and fish sauce until you achieve the desired balance.
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Step 7Add peanuts and serve over Jasmine rice.
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