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 racions
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 u yellow onion sliced; 50 g peanut roasted, unsalted; 2 cs fish sauce; 1 cs palm sugar grated or finely chopped; 1 cs tamarind paste; 1 cs lime juice freshly squeezed (opcional); 0,25 tassa thai basil leaf fresh (opcional); 4 tassa 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.

Una recepta original de Forkin

Temps total: 1 h
Racions: 4
Dificultat: Mitjana
Per ració: 1.167 kcal

Informació sobre al·lèrgens: pot contenir peix, fruita seca, cacauets i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

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 uyellow onion, sliced
50 gpeanut, roasted, unsalted
2 csfish sauce
1 cspalm sugar, grated or finely chopped
1 cstamarind paste
1 cslime juice, freshly squeezed(opcional)

garnish

0,25 tassathai basil leaf, fresh(opcional)

for serving

4 tassasteamed jasmine rice, cooked

Estris

ladle · knife · cutting board · large pot

Elaboració

Pas a pas

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

Per ració

Nutrició

57%Puntuació

Calories: 1.166,7kcal
Proteïnes: 48,5g
Hidrats de carboni: 93,9g
Greixos: 76g
Fibra: 10,9g
Sucre: 14,2g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

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

Com reescalfar-ho

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.