Chicken Massaman Curry

An authentic Thai-style curry

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Ingredients

2 tablespoons vegetable oil
3 tablespoons curry paste
1 (3/4 inch thick) slice ginger, minced
1 1/4 pounds skinless, boneless chicken breast meat - cubed
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
1/3 cup peanut butter
3 cups peeled, cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice

Preparation

Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes.

Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.

Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk.

Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes.

Add the lime juice and cook for an additional 5 minutes before serving.

This curry is flavored with tamarind and coconut milk, combining both spicy and sweet flavours for a mouth-watering dish, ideal with rice.
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Total votes: 2
Average vote: 5
time
Total Time:
Prep
Cook
55 mins
20 mins
35 mins
yield
Yield:
4 servings
level
Level:
Easy
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