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 порции
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 шт. yellow onion sliced; 50 g peanut roasted, unsalted; 2 ст. л. fish sauce; 1 ст. л. palm sugar grated or finely chopped; 1 ст. л. tamarind paste; 1 ст. л. lime juice freshly squeezed (необязательно); 0,25 стакан thai basil leaf fresh (необязательно); 4 стакан 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.

Оригинальный рецепт от Forkin

Общее время: 1 ч
Порции: 4
Сложность: Средне
На порцию: 1 167 kcal

Информация об аллергенах: может содержать рыба, орехи, арахис и соя. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

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 шт.yellow onion, sliced
50 gpeanut, roasted, unsalted
2 ст. л.fish sauce
1 ст. л.palm sugar, grated or finely chopped
1 ст. л.tamarind paste
1 ст. л.lime juice, freshly squeezed(необязательно)

garnish

0,25 стаканthai basil leaf, fresh(необязательно)

for serving

4 стаканsteamed jasmine rice, cooked

Инвентарь

ladle · knife · cutting board · large pot

Приготовление

Шаг за шагом

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

На порцию

Пищевая ценность

57%Оценка

Калории: 1 166,7kcal
Белок: 48,5g
Углеводы: 93,9g
Жиры: 76g
Клетчатка: 10,9g
Сахара: 14,2g

Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.

Правильное хранение

Хранение

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

Разогрев

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.