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 portioner
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 stk. yellow onion sliced; 50 g peanut roasted, unsalted; 2 spsk. fish sauce; 1 spsk. palm sugar grated or finely chopped; 1 spsk. tamarind paste; 1 spsk. lime juice freshly squeezed (valgfrit); 0,25 kop thai basil leaf fresh (valgfrit); 4 kop 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.

En original opskrift af Forkin

Tid i alt: 1 t.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 1.167 kcal

Allergenoplysninger: kan indeholde fisk, nødder, jordnødder og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

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 stk.yellow onion, sliced
50 gpeanut, roasted, unsalted
2 spsk.fish sauce
1 spsk.palm sugar, grated or finely chopped
1 spsk.tamarind paste
1 spsk.lime juice, freshly squeezed(valgfrit)

garnish

0,25 kopthai basil leaf, fresh(valgfrit)

for serving

4 kopsteamed jasmine rice, cooked

Udstyr

ladle · knife · cutting board · large pot

Fremgangsmåde

Trin for trin

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

Pr. portion

Næringsindhold

57%Score

Kalorier: 1.166,7kcal
Protein: 48,5g
Kulhydrat: 93,9g
Fedt: 76g
Kostfibre: 10,9g
Sukker: 14,2g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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.