Chicken Massaman Curry
Mild, savory and slightly sweet, this Thai curry is so good on a chilly evening. We like to serve this over cooked Jasmine rice. You can find massaman curry past online or in well-stocked supermarkets. This recipe makes 6 servings.
PREP TIME
15 minutes
COOK TIME
20 minutes
Ingredients
1 tablespoon olive oil
1 medium yellow or red onion, sliced
5 cloves garlic, minced
4 yellow potatoes, peeled and diced
2 carrots, peeled and sliced
1 1/2 pounds boneless, skinless chicken breast, cut into 1" pieces
3-4 tablespoons massaman curry paste
1 tablespoon fish sauce (optional)
2 15-ounce cans full-fat coconut milk
1/2 cup shelled, unsalted peanuts
Salt, to taste
1 medium yellow or red onion, sliced
5 cloves garlic, minced
4 yellow potatoes, peeled and diced
2 carrots, peeled and sliced
1 1/2 pounds boneless, skinless chicken breast, cut into 1" pieces
3-4 tablespoons massaman curry paste
1 tablespoon fish sauce (optional)
2 15-ounce cans full-fat coconut milk
1/2 cup shelled, unsalted peanuts
Salt, to taste
Directions
Heat oil in a large, heavy skillet to medium-high on the stove top. Add onion and cook until the edges of the onion start to brown, about 4-5 minutes. Add garlic and massaman curry paste and cook for two more minutes. Add potatoes, carrots, chicken, fish sauce and coconut milk; stir to combine. Bring to a boil, reduce heat to medium-low and simmer until vegetables are fork-tender and chicken is cooked through, about 15 minutes. Adjust seasoning and serve immediately.
Looking for inspiration? Try these recipes:
Pierogies with Bacon and Onion
Lyonnaise Potatoes
Caramelized Onion and Artichoke Dip
