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 annosta
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 kpl yellow onion sliced; 50 g peanut roasted, unsalted; 2 rkl fish sauce; 1 rkl palm sugar grated or finely chopped; 1 rkl tamarind paste; 1 rkl lime juice freshly squeezed (valinnainen); 0,25 kuppi thai basil leaf fresh (valinnainen); 4 kuppi 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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 1 167 kcal

Allergeenitiedot: saattaa sisältää seuraavia: kala, pähkinät, maapähkinät ja soijapavut. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

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 kplyellow onion, sliced
50 gpeanut, roasted, unsalted
2 rklfish sauce
1 rklpalm sugar, grated or finely chopped
1 rkltamarind paste
1 rkllime juice, freshly squeezed(valinnainen)

garnish

0,25 kuppithai basil leaf, fresh(valinnainen)

for serving

4 kuppisteamed jasmine rice, cooked

Välineet

ladle · knife · cutting board · large pot

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

57%Pisteet

Kalorit: 1 166,7kcal
Proteiini: 48,5g
Hiilihydraatit: 93,9g
Rasva: 76g
Kuitu: 10,9g
Sokeri: 14,2g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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.