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 порции
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 бр. yellow onion sliced; 50 g peanut roasted, unsalted; 2 с.л. fish sauce; 1 с.л. palm sugar grated or finely chopped; 1 с.л. tamarind paste; 1 с.л. lime juice freshly squeezed (по желание); 0,25 чаша thai basil leaf fresh (по желание); 4 чаша 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.

Оригинална рецепта от Forkin

Общо време: 1 ч
Порции: 4
Трудност: Средна
На порция: 1167 kcal

Информация за алергени: може да съдържа риба, ядки, фъстъци и соя. Ако имате алергия, винаги проверявайте опаковките на съставките.

Подготовка

Съставки

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 бр.yellow onion, sliced
50 gpeanut, roasted, unsalted
2 с.л.fish sauce
1 с.л.palm sugar, grated or finely chopped
1 с.л.tamarind paste
1 с.л.lime juice, freshly squeezed(по желание)

garnish

0,25 чашаthai basil leaf, fresh(по желание)

for serving

4 чашаsteamed jasmine rice, cooked

Оборудване

ladle · knife · cutting board · large pot

Начин на приготвяне

Стъпка по стъпка

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.
Около 1 мин
Бележка на готвача: 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.
Около 4 мин
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.
Около 3 мин
Бележка на готвача: 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.
Около 1 мин
5
Pour in the reserved thinner coconut milk liquid, then add the potatoes, onion, and peanuts.
Около 2 мин
6
Stir in the fish sauce, palm sugar, and tamarind paste.
Около 1 мин
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.
Около 28 мин
Бележка на готвача: 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.
Около 1 мин
9
Ladle the Massaman curry into bowls and serve hot with steamed jasmine rice.
Около 1 мин
Бележка на готвача: Garnish with fresh Thai basil leaves if desired.

На порция

Хранителни стойности

57%Оценка

Калории: 1166,7kcal
Белтъчини: 48,5g
Въглехидрати: 93,9g
Мазнини: 76g
Фибри: 10,9g
Захари: 14,2g

Приблизителни стойности според количествата на съставките в рецептата. Те могат да варират според марките и замените.

Съхранете го добре

Съхранение

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

Претопляне

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.