Massaman Curry
 
Prep time
Cook time
Total time
 
Restaurant style curry, great for a night in!
Author:
Recipe type: Thai Curry
Cuisine: Massaman Curry
Serves: 45
Ingredients
  • 2 T VEGETABLE OIL
  • 3 T MASSAMAN CURRY PASTE
  • 1 t FRESH MINCED GINGER
  • 1 CUP CHOPPED CARROTS
  • 2 CUPS CHOPPED POTATOES
  • 2 CUPS CUBED CHICKEN THIGHS OR BREASTS
  • 3 T BROWN SUGAR
  • 2 T FISH SAUCE
  • 3 T TAMARIND CONCENTRATE
  • ⅓ CUP CREAMY PEANUT BUTTER
  • 2 (14oz) CANS OF COCONUT MILK
  • 1 t LIME JUICE
Instructions
  1. After you chop up about a cup of carrots and 2 cups of potatoes, you will start to make your sauce. You can make this all in one dish. You can cook your chicken in this dish or precook it and add it in before you simmer the curry.
  2. Start by heating 2 tablespoons of vegetable oil in a large pan over medium heat. Stir in 3 tablespoons of the curry paste and 1 teaspoon of minced ginger. Cook that for about 2 minutes, stirring the whole time. Put your carrots and potatoes in the pan. If you are cooking your chicken now, cubed it and mix it into the pan. Cook the chicken and vegetables for about 3-5 minutes.
  3. Once the chicken has turned mostly white- stir in 3 tablespoons of brown sugar, 2 tablespoons of fish sauce, 3 tablespoons of tamarind paste, ⅓ cup of creamy peanut butter, and two 14oz. cans of coconut milk. Stir this together as you bring it to a boil. Boil for about 2 minutes, then turn down the heats to a simmer. Cover the pan and let it cook for an additional 20 minutes. Make sure that the chicken is cooked through and the vegetables are tender. Remove this from the heat and add 1 teaspoon of lime juice. Make sure to stir the lime juice in and then it is time to eat!!
Recipe by Pocketful of Paint at https://www.pocketfulofpaint.com/2018/03/13/a-kick-butt-massaman-curry-recipe/