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 porsiyon
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 adet yellow onion sliced; 50 g peanut roasted, unsalted; 2 yemek kaşığı fish sauce; 1 yemek kaşığı palm sugar grated or finely chopped; 1 yemek kaşığı tamarind paste; 1 yemek kaşığı lime juice freshly squeezed (isteğe bağlı); 0,25 su bardağı thai basil leaf fresh (isteğe bağlı); 4 su bardağı 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 tarafından hazırlanan özgün tarif

Toplam süre: 1 sa.
Porsiyon: 4
Zorluk: Orta
Porsiyon başına: 1.167 kcal

Alerjen bilgisi: balık, kuruyemişler, yer fıstığı ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

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 adetyellow onion, sliced
50 gpeanut, roasted, unsalted
2 yemek kaşığıfish sauce
1 yemek kaşığıpalm sugar, grated or finely chopped
1 yemek kaşığıtamarind paste
1 yemek kaşığılime juice, freshly squeezed(isteğe bağlı)

garnish

0,25 su bardağıthai basil leaf, fresh(isteğe bağlı)

for serving

4 su bardağısteamed jasmine rice, cooked

Ekipman

ladle · knife · cutting board · large pot

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

57%Puan

Kalori: 1.166,7kcal
Protein: 48,5g
Karbonhidrat: 93,9g
Yağ: 76g
Lif: 10,9g
Şeker: 14,2g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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.