Steamed jasmine rice, to serve Recipe

Chicken Massaman Curry

Whip it up on a weeknight! - by Barbara Northwood

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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

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.
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.
Add chicken to pan. Cook, stirring occasionally, for about 8 minutes, or until chicken changes colour. Add milk, sauce and potatoes. Bring to boil.
Gently boil, uncovered, for about 8 to 10 minutes, or until chicken is cooked and sauce is slightly thickened.
Sprinkle peanuts over the curry. Serve with steamed rice.

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.