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人分
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 個 yellow onion sliced; 50 g peanut roasted, unsalted; 2 大さじ fish sauce; 1 大さじ palm sugar grated or finely chopped; 1 大さじ tamarind paste; 1 大さじ lime juice freshly squeezed (お好みで); 0.25 カップ thai basil leaf fresh (お好みで); 4 カップ 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.

Forkinによるオリジナルレシピ

合計時間: 1 時間
人数: 4
難易度: 普通
1人分: 1,167 kcal

アレルゲン情報： 魚、ナッツ類、ピーナッツ、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

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 個yellow onion, sliced
50 gpeanut, roasted, unsalted
2 大さじfish sauce
1 大さじpalm sugar, grated or finely chopped
1 大さじtamarind paste
1 大さじlime juice, freshly squeezed(お好みで)

garnish

0.25 カップthai basil leaf, fresh(お好みで)

for serving

4 カップsteamed jasmine rice, cooked

調理器具

ladle · knife · cutting board · large pot

作り方

手順

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

1人分

栄養情報

57%スコア

カロリー: 1,166.7kcal
たんぱく質: 48.5g
炭水化物: 93.9g
脂質: 76g
食物繊維: 10.9g
糖類: 14.2g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

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.