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 份
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 个 yellow onion sliced; 50 g peanut roasted, unsalted; 2 汤匙 fish sauce; 1 汤匙 palm sugar grated or finely chopped; 1 汤匙 tamarind paste; 1 汤匙 lime juice freshly squeezed (可选); 0.25 杯 thai basil leaf fresh (可选); 4 杯 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 的原创食谱

总用时: 1小时
份量: 4
难度: 中等
每份: 1,167 kcal

过敏原信息： 可能含有鱼类、坚果、花生和大豆。如有过敏，请务必查看配料包装。

备料

配料

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 个yellow onion, sliced
50 gpeanut, roasted, unsalted
2 汤匙fish sauce
1 汤匙palm sugar, grated or finely chopped
1 汤匙tamarind paste
1 汤匙lime juice, freshly squeezed(可选)

garnish

0.25 杯thai basil leaf, fresh(可选)

for serving

4 杯steamed jasmine rice, cooked

厨具

ladle · knife · cutting board · large pot

做法

分步操作

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

每份

营养

57%评分

热量: 1,166.7kcal
蛋白质: 48.5g
碳水化合物: 93.9g
脂肪: 76g
膳食纤维: 10.9g
糖: 14.2g

根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。

妥善保存

储存

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

重新加热

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.