Chicken Massaman Curry recipe

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Ingredients

2 tablespoons vegetable oil
3 tablespoons curry paste
1 (3/4 inch thick) slice ginger, minced
1 ¼ pounds skinless, boneless chicken breast meat - cubed
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
⅓ cup peanut butter
3 cups peeled, cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice

Nutrition Info

689.6 calories
carbohydrate: 47.3 g
cholesterol: 73.3 mg
fat: 41.2 g
fiber: 5.5 g
protein: 38.1 g
saturatedFat: 22.4 g
servingSize: -
sodium: 1220.7 mg
sugar: 14.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

This curry, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.

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