Chicken Massaman Curry
In less than an hour, you can enjoy this massaman curry infused with the flavors of tamarind and coconut milk. Savor it by serving over plain white rice.
Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons curry paste
- 1 (3/4 inch thick) slice ginger, minced
- 1 ¼ pounds skinless, boneless chicken breast meat – cubed
- ⅓ cup peanut butter
- 3 tablespoons brown sugar
- 3 tablespoons fish sauce
- 3 tablespoons tamarind paste
- 3 cups peeled, cubed potatoes
- 1 (13.5 ounce) can coconut milk
- 3 tablespoons fresh lime juice
Instructions
- Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Add in cubed chicken and cook until the pieces turn white on the outside, about 3 minutes.
- Mix in peanut butter, brown sugar, fish sauce, and tamarind paste, stirring to combine. Add 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 lime juice and cook for an additional 5 minutes before serving.
Nutrition
Calories: 690kcalCarbohydrates: 47gProtein: 38gFat: 41gSaturated Fat: 22gCholesterol: 73mgSodium: 1221mgPotassium: 1140mgFiber: 6gSugar: 14gVitamin C: 28mgCalcium: 75mgIron: 6mg
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