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 porsjoner
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 ss fish sauce; 1 ss palm sugar grated or finely chopped; 1 ss tamarind paste; 1 ss lime juice freshly squeezed (valgfritt); 0,25 kopp thai basil leaf fresh (valgfritt); 4 kopp 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 oppskrift av Forkin

Total tid: 1 t
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 1 167 kcal

Allergeninformasjon: kan inneholde fisk, nøtter, peanøtter og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

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 ssfish sauce
1 sspalm sugar, grated or finely chopped
1 sstamarind paste
1 sslime juice, freshly squeezed(valgfritt)

garnish

0,25 koppthai basil leaf, fresh(valgfritt)

for serving

4 koppsteamed jasmine rice, cooked

Utstyr

ladle · knife · cutting board · large pot

Fremgangsmåte

Trinn for trinn

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

Per porsjon

Næringsinnhold

57%Poengsum

Kalorier: 1 166,7kcal
Protein: 48,5g
Karbohydrater: 93,9g
Fett: 76g
Fiber: 10,9g
Sukker: 14,2g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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.