Chicken massaman curry

Name: Chicken massaman curry
Total time: 55 min
Yield: 3
Cuisine: Thai
Ingredients: 400 g Boneless skinless chicken thigh; 300 g Potatoes, peeled; 150 g Onion; 400 g Coconut milk, full-fat; 45 g Massaman curry paste with shrimp; 200 g Water; 40 g Roasted peanuts; 20 g Unsweetened tamarind paste; 20 g Fish sauce; 15 g Sugar; 10 g Rapeseed oil

A mild coconut curry with chicken, potatoes and roasted peanuts.

Estimated total time: 55 minutes3 portionsAbout 690 kcal per portion

Massaman curry — real photograph of the prepared dish — Photo: Takeaway · CC BY-SA 3.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Resized and JPEG-compressed for display. Photo depicts the chicken variation.

Ingredients for 3 portions

400 g Boneless skinless chicken thigh
300 g Potatoes, peeled
150 g Onion
400 g Coconut milk, full-fat
45 g Massaman curry paste with shrimp
200 g Water
40 g Roasted peanuts
20 g Unsweetened tamarind paste
20 g Fish sauce
15 g Sugar
10 g Rapeseed oil

Method

Cut chicken and potatoes into large bite-size pieces and onion into wedges. Heat oil and fry curry paste for 1 minute.
Add half the coconut milk, stir until smooth and add chicken. Cook for 5 minutes.
Add potatoes, onion, remaining coconut milk and water. Simmer covered for 25–30 minutes until potatoes are tender and chicken is cooked through.
Stir in peanuts, tamarind, fish sauce and sugar. Simmer uncovered for 5 minutes to thicken slightly.

This is a home-cooking version. Accompaniments not listed are excluded from the calorie estimate. Check packaged ingredients for brand-specific allergens.

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Allergens and ingredient checks

Listed allergens: crustaceans, fish, peanuts. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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