Main CourseDinner

Massaman Curry with Chicken

Name: Massaman Curry with Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 porcje
Cuisine: thai
Ingredients: 800 ml coconut milk; 500 g chicken thigh cut into 1-inch pieces; 300 g potato peeled and cut into 1-inch cubes; 1 szt. yellow onion roughly chopped; 4 łyżka massaman curry paste; 0,25 szklanka peanut roasted, unsalted; 1 łyżka fish sauce; 1 łyżka palm sugar grated or finely chopped; 1 łyżka tamarind paste; 1 łyżka lime juice (opcjonalnie); 2 szklanka jasmine rice cooked, for serving; 2 łyżka cilantro fresh, chopped, for garnish (opcjonalnie)

This Massaman curry balances rich coconut milk with aromatic spices, tender chicken, and soft potatoes. It's a comforting and flavorful dish, perfect for a cozy dinner.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz.
Porcje: 4
Trudność: Średni
Na porcję: 1207 kcal

Informacja o alergenach: może zawierać ryby, orzechy, orzeszki ziemne i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

800 mlcoconut milk
500 gchicken thigh, cut into 1-inch pieces
300 gpotato, peeled and cut into 1-inch cubes
1 szt.yellow onion, roughly chopped
4 łyżkamassaman curry paste
0,25 szklankapeanut, roasted, unsalted
1 łyżkafish sauce
1 łyżkapalm sugar, grated or finely chopped
1 łyżkatamarind paste
1 łyżkalime juice(opcjonalnie)
2 szklankajasmine rice, cooked, for serving

garnish

2 łyżkacilantro, fresh, chopped, for garnish(opcjonalnie)

Sprzęt

large pot · dutch oven

Sposób przygotowania

Krok po kroku

1
Open the cans of coconut milk without shaking and scoop out the thick cream from the top into a large pot or Dutch oven, reserving the thinner liquid.
Około 2 min
2
Heat the coconut cream over medium heat until it begins to separate and the oil surfaces, about 3-5 minutes.
Około 5 min
3
Add the massaman curry paste to the pot and stir constantly for 2-3 minutes until fragrant and well combined with the coconut cream.
Około 3 min
Wskazówka kucharza: Stirring continuously helps to prevent the paste from burning and ensures even toasting of spices.
4
Add the chicken pieces to the pot and stir to coat them thoroughly with the curry paste. Cook for 5-7 minutes until the chicken is lightly browned on all sides.
Około 7 min
5
Pour in the reserved thinner coconut milk liquid, then add the potatoes, onion, roasted peanuts, fish sauce, palm sugar, and tamarind paste.
Około 2 min
6
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.
Około 30 min
Wskazówka kucharza: Stir occasionally to prevent sticking and ensure even cooking.
7
Taste the curry and adjust seasoning if needed with more fish sauce, palm sugar, or tamarind paste, and a squeeze of lime juice for brightness.
Około 1 min
8
Serve the Massaman curry hot with cooked jasmine rice, garnished with fresh cilantro if desired.

Na porcję

Wartości odżywcze

56%Ocena

Kalorie: 1206,6kcal
Białko: 48,6g
Węglowodany: 107,4g
Tłuszcz: 73,5g
Błonnik: 8,9g
Cukry: 13,9g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover curry in an airtight container in the refrigerator.

Odgrzewanie

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.