DinnerMain Course

Massaman Curry with Chicken and Potatoes

Name: Massaman Curry with Chicken and Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 حصص
Cuisine: thai
Ingredients: 800 ml coconut milk full-fat; 70 g massaman curry paste; 500 g chicken thigh boneless, skinless, cut into 1-inch pieces; 300 g potato peeled and cut into 1-inch cubes; 1 قطعة yellow onion sliced; 50 g peanut roasted, unsalted; 2 ملعقة كبيرة fish sauce; 1 ملعقة كبيرة palm sugar grated or finely chopped; 1 ملعقة كبيرة tamarind paste; 1 ملعقة كبيرة lime juice freshly squeezed (اختياري); 0.25 كوب thai basil leaf fresh (اختياري); 4 كوب steamed jasmine rice cooked

This rich and aromatic Massaman curry features tender chicken and soft potatoes in a creamy, spiced coconut milk base. It's a comforting and flavorful dish with a perfect balance of sweet, savory, and tangy notes.

وصفة أصلية من Forkin

الوقت الإجمالي: 1 س
عدد الحصص: 4
الصعوبة: متوسطة
لكل حصة: 1,167 kcal

معلومات مسببات الحساسية: قد تحتوي على سمك ومكسرات وفول سوداني وفول الصويا. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

تحضير المكوّنات

المكوّنات

800 mlcoconut milk, full-fat
70 gmassaman curry paste
500 gchicken thigh, boneless, skinless, cut into 1-inch pieces
300 gpotato, peeled and cut into 1-inch cubes
1 قطعةyellow onion, sliced
50 gpeanut, roasted, unsalted
2 ملعقة كبيرةfish sauce
1 ملعقة كبيرةpalm sugar, grated or finely chopped
1 ملعقة كبيرةtamarind paste
1 ملعقة كبيرةlime juice, freshly squeezed(اختياري)

garnish

0.25 كوبthai basil leaf, fresh(اختياري)

for serving

4 كوبsteamed jasmine rice, cooked

الأدوات

ladle · knife · cutting board · large pot

طريقة التحضير

خطوة بخطوة

1
Open the cans of coconut milk and scoop out the thick cream from the top into a large pot or Dutch oven, reserving the thinner liquid.
حوالي 1 د
ملاحظة الطاهي: Using full-fat coconut milk is key for a rich curry.
2
Heat the coconut cream over medium heat, stirring occasionally, until it begins to separate and a thin layer of oil appears on the surface, about 3-5 minutes.
حوالي 4 د
3
Add the massaman curry paste to the pot and stir constantly for 2-3 minutes, allowing the paste to cook and become very fragrant.
حوالي 3 د
ملاحظة الطاهي: Cooking the paste properly deepens the flavor of the curry.
4
Add the chicken to the pot and stir to coat it evenly with the curry paste.
حوالي 1 د
5
Pour in the reserved thinner coconut milk liquid, then add the potatoes, onion, and peanuts.
حوالي 2 د
6
Stir in the fish sauce, palm sugar, and tamarind paste.
حوالي 1 د
7
Bring the curry to a gentle simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
حوالي 28 د
ملاحظة الطاهي: Stir occasionally to prevent sticking and ensure even cooking.
8
Taste the curry and adjust seasonings as needed, adding a squeeze of lime juice if you prefer a brighter flavor.
حوالي 1 د
9
Ladle the Massaman curry into bowls and serve hot with steamed jasmine rice.
حوالي 1 د
ملاحظة الطاهي: Garnish with fresh Thai basil leaves if desired.

لكل حصة

القيم الغذائية

57%التقييم

السعرات الحرارية: 1,166.7kcal
البروتين: 48.5g
الكربوهيدرات: 93.9g
الدهون: 76g
الألياف: 10.9g
السكر: 14.2g

تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.

حافظ على جودتها

الحفظ

Store leftover Massaman curry in an airtight container in the refrigerator.

إعادة التسخين

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or coconut milk if too thick.