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Chicken Massaman Curry

Whip it up on a weeknight! - by Barbara Northwood
  • 19 Sep 2019
Chicken Massaman Curry
Prep: 12 Minutes - Cook: 22 Minutes - Serves 4
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For extra vegetables add 150g green beans or 1 cup frozen mixed vegies in last 5 mins of cooking. You can replace coconut milk with a 375ml can light and creamy coconut-flavoured evaporated milk.

Ingredients

2 medium brushed potatoes (400g), peeled, cut into 2cm pieces

1 tblsp vegetable oil

1 large onion, coarsely chopped

1⁄3 cup Massaman curry paste

850g chicken thigh fillets, trimmed, cut into 5cm pieces

400ml can coconut milk

1 tblsp fish sauce

1⁄3 cup roasted salted peanuts

Steamed jasmine rice, to serve

Method

  1. Place potatoes in a microwave- proof dish with 1⁄4 cup water. Cover with damp absorbent kitchen paper. Microwave on High (100 per cent) for about 5 minutes, or until tender. Drain.

  2. Meanwhile, heat oil in a large, deep, non stick frying pan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add paste. Cook, stirring, for 1 minute.

  3. Add chicken to pan. Cook, stirring occasionally, for about 8 minutes, or until chicken changes colour. Add milk, sauce and potatoes. Bring to boil.

  4. Gently boil, uncovered, for about 8 to 10 minutes, or until chicken is cooked and sauce is slightly thickened.

  5. Sprinkle peanuts over the curry. Serve with steamed rice.

  • massaman curry recipe
  • chicken curry
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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