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Thai Chicken Massaman Curry
You'll adore this creamy Thai chicken massaman curry recipe...
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories per serving 657 kcal
Ingredients
- 1 ⅓ lbs fresh chicken breasts (600 g)
- 3,5 oz fresh sugar snaps (100 g)
- 3,5 oz frozen green peas (100 g)
- 7 oz waxy potatoes (200 g)
- 3,5 oz massaman curry paste (100 g)
- 2 tbsp crunchy peanut butter
- 2 cups coconut milk (480 ml)
- a handful salted peanuts or cashews, crushed
- a handful fresh cilantro and mint, shredded
- vegetable oil
- pepper
- salt
Instructions
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Peel and chop the potatoes. Dice the fresh chicken into bite-size pieces. Pour a splash of vegetable oil in a large frying pan or wok and place it over medium heat. Add the massaman curry paste once the oil is hot.
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Stir fry the curry paste for a minute. Then add the chopped potatoes.
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Fry the potatoes and the curry paste for 2 to 3 minutes. Then add the coconut milk.
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Stir and bring the coconut milk to a good boil. Keep it there for 7 to 9 minutes until the potatoes start to soften. Then turn the heat lower and add the freshly diced chicken.
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Cook the diced chicken in the massaman potato curry for 3 minutes. Then add the fresh sugar snaps, the crunchy peanut butter and the frozen green peas to the creamy curry.
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Stir all the ingredients well and turn the heat very low. Cover the pan. Let the curry rest for 5 minutes. Then check the seasoning. Add extra pepper or salt to taste.
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Scoop the massaman curry into large bowls or deep plates. Sprinkle with the shredded cilantro, mint and the crushed peanuts (or cashews). Serve the chicken massaman curry piping hot.