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 porcje
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 szt. yellow onion sliced; 50 g peanut roasted, unsalted; 2 łyżka fish sauce; 1 łyżka palm sugar grated or finely chopped; 1 łyżka tamarind paste; 1 łyżka lime juice freshly squeezed (opcjonalnie); 0,25 szklanka thai basil leaf fresh (opcjonalnie); 4 szklanka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz.
Porcje: 4
Trudność: Średni
Na porcję: 1167 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, 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 szt.yellow onion, sliced
50 gpeanut, roasted, unsalted
2 łyżkafish sauce
1 łyżkapalm sugar, grated or finely chopped
1 łyżkatamarind paste
1 łyżkalime juice, freshly squeezed(opcjonalnie)

garnish

0,25 szklankathai basil leaf, fresh(opcjonalnie)

for serving

4 szklankasteamed jasmine rice, cooked

Sprzęt

ladle · knife · cutting board · large pot

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

57%Ocena

Kalorie: 1166,7kcal
Białko: 48,5g
Węglowodany: 93,9g
Tłuszcz: 76g
Błonnik: 10,9g
Cukry: 14,2g

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

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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.