Chicken Massaman Curry
By
Nicole Bredeweg
@nikkitten
1
★★★★★ 1 vote5
Ingredients
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·jasmine rice
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13 1/2 ozcoconut milk
-
4 ozmassaman curry paste
-
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
- Prepare rice according to package directions.
- Scoop 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.
- Add the chicken and stir to coat with the curry paste. Add remaining coconut milk and enough water to just cover the meat.
- Bring to a boil, then simmer covered until the meat
- is almost tender (probably an hour for chicken).
Add potatoes and onions with about 2 tablespoons of fish sauce. Cook until vegetables are tender. - Season with tamarind, sugar, and fish sauce until you achieve the desired balance.
- Add peanuts and serve over Jasmine rice.